1. Pour the water into the wheat flour, mix well (do not keep stirring in one direction, this batter does not need to be gluten), add eggs to the batter, and continue to stir evenly (be sure to mix well with water first, and add the eggs directly, which is easy to be in the flour There are lumps, stir unevenly), add shallots, salt, and pepper powder to the egg batter and continue to stir evenly
2. Put a little vegetable oil in a hot pan, put a large spoonful of batter, and turn into a pancake. Shake the pan. When the pancake can shake, turn it over and continue to sear the other side. Until the browning on both sides is satisfactory, continue to the next one. When the pan is slightly dry, add appropriate vegetable oil until all the cakes are baked.
Tips:1. The eggs in my house are native eggs made by mother-in-law from the country. They are very small. If the eggs in the house are big, they can be reduced appropriately;
2. Because it is not easy to touch oily, this recipe has very little oil, and the cake is not very oil-absorbing;
3. The taste has changed a little bit. Recently, the taste has changed. If you like to eat salty, you can increase the amount of salt appropriately, or you can add other favorite ingredients.
