1. Slowly add the flour to the boiled water, stir with chopsticks to form a flocculent
2. Beat in the eggs and mix well
3. Add cornmeal and knead it into a smooth dough
4. Divide into 8 small doughs, brush the surface with a thin layer of oil, cover with insurance film, and wake up for 30 minutes
5. Cut green onion (about 60 grams), add 6 grams of salt and 5 grams of white pepper. Pour the cooking oil into the pot and heat it up, then pour it into the bowl and stir evenly
6. Take a dough, roll it into thin slices, and spread with scallion oil
7. Roll up from top to bottom
8. Then roll it up from right to left, cover with plastic wrap, and let stand for 20 minutes
9. Gently roll into pancakes
10. Heat a flat-bottomed non-stick pan (no need to put oil), put in the round cake
11. Bake until both sides are golden brown and well-done (turn over frequently when you finish baking)
12. Can
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