Buckwheat Breakfast Cake
1.
Half of buckwheat flour and half of wheat flour.
2.
Add water, add a little salt to the batter, use chopsticks to fully adjust the batter to a smooth state without particles, pick it up with chopsticks and then drip in a linear shape.
3.
Wash the lettuce while the batter is standing still.
4.
Pour a little oil into the pot and wipe a layer evenly with kitchen paper.
5.
Scoop in a spoonful of batter, and immediately rotate the pan to let the batter flow into a circle in the pan.
6.
Turn the gas to a low heat, about a few minutes later, the reverse side of the dough will come out of the pot.
7.
Rub oil in the pot again and spread the omelette.
8.
You don't need to put oil in the pot, just fry the bacon directly, because the bacon produces oil by itself.
9.
The dough cake is placed under the omelet.
10.
Put lettuce, bacon, and pickles on top. It can also be seasoned with some sauce. It's ready to be eaten when rolled up.
Tips:
1. If you want a thin batter, you can make the batter thinner.
2. You can also pour the batter when the pan is warm, the batter will not solidify so quickly.
3. Rotate the non-stick pan immediately when pouring the batter.
3. When spreading the noodles, master the amount of oil in the pan and make a thin layer.
