egg pancakes

Recipe Recommendations

• eggs appropriate amount
• corn flour appropriate amount
• ordinary flour appropriate amount
• mustard appropriate amount
• coriander appropriate amount
• chives appropriate amount
• peanuts appropriate amount
• soybean paste appropriate amount
• salt appropriate amount
• pepper powder appropriate amount

• original
• fried
• ten minutes
• ordinary

Steps for egg pancakes

1

To prepare the ingredients, chop the chives and coriander into minced rice, cut the pickled mustard into small dices, and break the peanuts into stir-fried peanuts.

2

Mix the corn flour well with ordinary flour, add a little salt and pepper powder and mix well, then add a little bit of cold white and stir to form a paste. If there are small pieces, filter once.

3

Beat the eggs into a paste and set aside.

4

Open fire, heat the pan, and turn to low heat. Brush a thin layer of oil in a pan, add batter when the oil is heated to 30%, and turn quickly.

5

Pour a little egg liquid on the surface of the cake and stroke evenly (if you like more, you can beat an egg in it).

6

When the color of the cake becomes transparent, remove the cake, turn it over and fry the other side.

7

First apply a layer of soy sauce, then sprinkle shredded chives, shredded coriander, shredded pickled mustard and shredded peanuts layer by layer.

8

At this time, the lower side has been fried. Roll up the dough and take it out of the pot.

9

Finished product drawing. I originally wanted to make the fruits and put them inside to eat together, but the pot was small and the cakes were not big, so the fruits couldn't be rolled up even if they were put in, so I had to forget it, but the taste was also very good.

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