Quisine egg pancakes

1

Flour proper, punch an egg。

2

The fragrance cut the spare。

3

Flour and eggs are poured into a proper amount of clean water, and fragrances and a proper amount of salt, pepper powder are mixed into paste。

4

Oil is inserted in the pan to ensure that the bottom is evenly covered and the oil is poured out。

5

Do not fire, pour the proper amount of paste, rotate it with the pot and turn it round, and then fire into a golden yellow。

6

Turning over and frying the other side to the golden pot。

PS: 1. If you don't like coriander, substitute it with chopped green onions to make scallion egg pancakes. 2. The batter should not be too thin or too thick; the right consistency is when it pours from a spoon in a thin, continuous line. 3. After pouring in the batter, tilt and rotate the pan to spread it into a round shape. 4. Pour the batter into a cold pan with cold oil; this allows the batter to spread easily into a circle. I previously used a hot pan with hot oil, which made it relatively difficult to shape the pancake round. 5. Spread it out evenly and fry over low heat; flip it once one side is cooked. 6. After making one pancake, let the pan cool slightly. Check the oil level to see if you need to add more, then continue making the next pancake. Serve as breakfast—Coriander Egg Pancakes.