Chives and Egg Pancakes

Name: Chives and Egg Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 150g Chives; 2 pieces egg; a little olive oil; a little Five spice powder; Some Himalayan salt

by Blue southern hemisphere

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

It is said that this is a quick-handed pancake. In fact, I don't think it saves time. It takes more than an hour to fry twelve small pancakes! Closer to home, the not-long winter has passed. The leeks in the yard seemed to have stopped growing, so I cut them all in desperation. The cut leeks were dry and thin, but it was a pity to throw them away. Finally, I decided to use this small handful with two eggs to fry a breakfast cake. "

Ingredients

200g Flour
150g Chives
2 pieces Egg
a little Olive Oil
a little Five Spice Powder
Some Himalayan Salt

Chives and Egg Pancakes

1. Prepare the ingredients: flour, leeks, eggs.

2. Wash and pick the leeks, drain the water, and cut into small pieces, then beat the eggs into a small bowl and stir well for later use.

3. Pour flour into the container, pour an appropriate amount of water and stir to form a paste.

4. Pour in the egg paddle and continue to stir.

5. Add the chopped leeks and stir.

6. Add a little five-spice powder and an appropriate amount of Himalayan salt.

7. After stirring, wait for about half an hour.

8. To heat the pan, just pour a few drops of olive oil and pour a large spoonful of noodle paddle.

9. Slow heat, fry until the paddle is transparent, and pick up the pan and shake the pancake to rotate.

10. Fry the other side until cooked thoroughly.

Tips:
1. Make the paddle thinner. Some pancakes will taste better. 2. I use a small pan, so a large spoon of noodle paddle is suitable for frying a pancake. 3. Using Himalayan salt is healthier than ordinary table salt. 4. Use a small fire all the way to avoid easy frying.