Crispy and tender soy milk pancake

Overview

After making soy milk today, I thought it would be a pity to throw away the soy milk residue, so I decided to use it for pancakes. Soy milk residue is rich in nutrients, and pancakes with soy milk are a good breakfast.

Tags

• staple food
• home cooking
• egg
• flour
• onions
• peanut oil
• soy milk residue
• salt

Ingredients

Steps

1. 1 Half a bowl of soy milk residue.

2. 2 Half a bowl of flour, one egg, and appropriate amount of green onions.

3. 3 Mix ingredients well.

4. 4 Add appropriate amount of salt and mix well.

5. 5 Put oil in the pot and bring to a boil.

6. 6 Pour in the main ingredients, fry over high heat until set, then turn to low heat and turn the pancakes back and forth.

7. 7 Flip pancake outside. After frying, flip it every 5 seconds or so to fry the other side. This will make the cake more crispy and fragrant and less likely to burn.

8. 8 Comes out, crispy and tender!