Egg Pancakes
1.
First of all, we have to prepare the ingredients needed to make this [egg pancake]: 3 medium-sized eggs, 200g flour, 5g starch, 30g chives, and 250ml drinking water.
2.
Wash the scallions and cut them into chopped scallions for later use. The more chopped the better, so that the thinner egg pancakes will not break easily.
3.
Pour 200g of flour and 5g of starch into a cooking bowl, add 250ml of drinking water, stir evenly with chopsticks to make a non-granular batter.
4.
Add 3 eggs to the well-stirred batter, use chopsticks to beat the eggs until the egg white and egg liquid are completely fused, and finally mix with the batter until it is uniform and non-grainy. The prepared egg batter is in a flowable state and should not be too viscous or it will not spread out. Remember to stir the batter first and then add the eggs. Do not stir the egg liquid first and then add the flour and starch. It is not only difficult to mix evenly, but also very easy to get lumps.
5.
Add the chopped green onion to the egg batter, add 2g of salt, and mix well for later use.
6.
Bring a pan on medium heat until the palms are hot, and apply a thin layer of oil evenly with a silicone oil brush. The purpose of brushing oil is to make the egg cakes not easy to stick to the pan and turn over, but not too much, otherwise the egg cakes will foam when they are fried and affect the appearance.
7.
After turning to a low heat, use a spoon to scoop the egg batter into the pan, shake the pan quickly to make the batter flow at the bottom of the pan and spread evenly over the entire bottom of the pan, then put it back on the stove and fry on a low fire.
8.
After the egg batter is solidified and slightly bubbling, gently shake the pan to find that the egg cake can be shaken, use a spatula to turn it over from the edge.
9.
Fry them until both sides are slightly yellow, and then they can be served on the pan. You can also use a spatula to roll up the fried egg pancakes and then put them on the plate. The freshly fried egg pancakes are soft and elastic and not easy to break. Pair it with a bowl of porridge or a glass of milk, and some fruits, vegetables and nuts. It is a very nutritious breakfast.
Tips:
1. Remember to mix the water and flour to make the batter first, then add the eggs. Do not mix the eggs and flour first, it is difficult to mix and break up, and it is easy to produce a lot of small gnocchi.
2. The batter should not be too thick. If it is too thick, the fluidity will be poor and it will not be easy to spread. The spread out will be thicker, which will affect the softness and taste of the pancake.
3. Slowly fry on low heat throughout the whole process. Remember not to medium or high heat, because if the temperature is too high, the egg batter will solidify, which will affect the shape and thickness of the egg pancake.
4. The vegetables in the egg pancakes are not fixed. The chives can be replaced with leeks, cucumber shreds, carrot shreds, etc., which can be matched at will.
