Carrot banana cake

1

Prepare the raw materials, just a carrot, and 100 grams of flour is enough for two or three pies。

2

Carrot cut small particles. This step is the most time-consuming. The remaining steps are faster. Cut the carrots into small grains and peel the bananas, and put the banana slices in the big bowl。

3

Put bananas in mud。

4

For convenience, pull out the banana after. Hit two eggs in the big bowl and break them up. The mix is even and then mixed with 100 grams of flour, with a small amount of water, to the point where the face is thin enough to make a smoother line of drops. Plus appropriate salt。

5

Add shredded carrots to the mix of the flat flour egg fluid, evenly mixed。

6

Take a bottom pan (preferably not sticky), cold pot, pour it into cold oil, so that it covers the whole bottom equally. You have to have less oil, you have to put your face in the pot, you have to put it in the pot, you have to turn it around with your hands, you have to turn it away, you have to lay it evenly on the bottom, and you don't have to show the bottom

7

Fire, pasta on the one side of the pot and then turn over and heat it up, and both sides can come out. Not too long。

1. The batter must be stirred thoroughly until there are no flour lumps. 2. Do not use too much oil for the pancake. After coating the bottom of the pan evenly, pour the excess oil out. 3. When pouring the batter into the pan, ensure the pan is cold. Swirl the batter to spread it into an even, thin layer before turning on the heat. 4. Do not cook the pancake for too long. Overheating will cause the moisture to evaporate, and the pancake will lose its soft texture. 5. If you are making another pancake, wait for the pan to cool down a bit before continuing!!! Otherwise, the pan will be too hot, causing the batter to set immediately, making it difficult to spread thinly. 6. It is also very delicious to use only carrots and skip the bananas. 7. If it is difficult to measure 100 grams of flour, judge by the consistency of the batter. The batter should be thin and runny; when you scoop up a spoonful, it should flow down smoothly in a stream.