American Scrambled Eggs with Classic Pancakes

Name: American Scrambled Eggs with Classic Pancakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 2 tsp Baking powder; 2 tbsp Caster sugar; 1/2 tsp salt; 1 piece egg; 180ml milk; 26g butter; 1 parsley; 6 pieces Crispy sausage; a little Salad oil

by goodsnake

4.6 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

3

A few simple ingredients can taste the pure American breakfast ingredients:
Batter (diameter 10 cm * 10 pieces)
180 g low-gluten flour, baking powder 2 tsp sugar, 2 tbsp salt, 1/2 tsp egg, 1 milk 180ml
26 grams of butter with ingredients, 2 eggs, 2 tablespoons of salt, 1 gram of coriander, 1 stalk of pepper, appropriate amount of small crispy sausages, 6 pieces of butter, a little bit of salad oil

American Scrambled Eggs with Classic Pancakes

1. Milk, eggs, caster sugar, melted butter, stir well, no need to beat

2. Add low-gluten flour, baking powder, salt and stir until there are no dry powder particles

3. Brush the crepe pan with a little salad oil with a brush, and the induction cooker uses the minimum power to heat it

4. Use a spoon to scoop a scoop of batter into the pot at a height of 20 cm

5. Fry for 40 seconds. When small bubbles emerge around the cake, turn it over with a spatula and continue frying for 30 seconds

6. Put the fried cakes on the plate and use kitchen paper to absorb the surface grease, and the rest of the cakes are finished according to the above method

7. Beat eggs with milk and salt

8. Add a little butter to the pot and heat it with the minimum power, pour in the egg liquid, push it toward the middle with a wooden spatula after the bottom is solidified, and start the pot when there is no flowable egg liquid in the pot.