1. Put the eggs in a bowl, add sugar and mix well
2. Add sifted low-gluten flour
3. Add vegetable oil and stir well
4. At this time the batter is thicker, put it in the refrigerator for half an hour
5. Take out the refrigerated batter and add water
6. Add a tablespoon of water first, the batter will become a continuous straight line
7. Add another spoonful of water to make the batter this consistency.
8. Spoon a spoonful of batter into the preheated pan
9. You can turn it over when there are tiny bubbles on the surface
10. Turn it over and fry it well
Tips:When making pancakes, control the fire, do not batter, use a small fire, do not look in advance, otherwise the color will not be so uniform, and when bubbles appear, turn the batter over and pour it along the natural flow of the batter to form a circular water volume. The actual batter is added, the amount of water in the formula is for reference only
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