The most homely egg pancake - Taotaozi

Overview

I have been eating my mother's egg pancakes since I was a child. They only contain simple eggs, noodles, and salt. When I almost didn't have anything to eat, I used this to deal with it. Now I have to eat her pancakes once a year when I want to eat. Although I can do it myself, the taste is different. Today I made it with zucchini. This food is still very rare in my hometown, and it also has another name.

Tags

• staple food
• home cooking
• cake
• egg
• flour
• zucchini
• minced green onion
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 First of all, what I want to say is that I made six pancakes. If you want to make less, you can reduce the amount. If you want to eat more eggs, you can add more eggs yourself. Just control the consistency of the paste. Beat the eggs into egg liquid.

   

2. 2 Add some water to the egg liquid.

   

3. 3 Add flour and remaining water to form a batter.

   

4. 4 Shred the zucchini.

   

5. 5 Add shredded zucchini to the batter, add salt and minced green onion, mix well, marinate for a while, the zucchini will become soft. You can leave it here for a while, and more water will come out, so you can reduce the amount of water. I didn't leave it for a long time, so the amount of water was a little more. Cover it with plastic wrap and let it sit at room temperature for 1-2 hours. It will be more fragrant and soft after baking.

   

6. 6 Add 1 tablespoon of oil to the pan, heat it up and pour in enough batter to evenly cover the bottom of the pan, and cook over medium heat.

   

7. 7 Just golden on both sides.