1. The butter is softened at room temperature and sugar is added.
2. Stir well.
3. Sift in the flour.
4. Stir well.
5. Add eggs and stir to form a uniform batter.
6. Heat the pancake fruit artifact or a flat-bottomed non-stick pan on a low heat, pour a spoonful of batter and spread it into a round pancake, the thinner the better.
7. After frying until golden on both sides, roll it up into an egg roll with chopsticks.
8. Put it on the plate and let it cool and set.
