Homemade Egg Pancakes

Homemade Egg Pancakes

1. Add water to the flour and mix well

2. A pack of four Sichuan mustard pickles, just take one

3. Chopped into cubes

4. Adding cooking wine and cornstarch to eggs actually requires a piece of cake with one egg. There are only three eggs at home, so the egg cake will be smaller

5. Beat the eggs evenly with a manual whisk

6. Spread a little oil evenly on the pan, spread the egg skins and set aside

7. Don’t spread too much oil in the pan when spreading the cakes. Spread a cake with two teaspoons.

8. Use a bamboo frying spatula

9. About to fry until you can't see or only see a small amount of white flour, turn it over

10. After turning over, you can start putting other ingredients

11. Sprinkle the diced mustard and fry for a minute

12. Put another egg skin on top

13. Sprinkle some cooked peanuts

14. Roll both sides to the middle

15. Cut into two pieces when serving

Tips:

1. The peanuts will be more fragrant when crushed with a rolling pin;
2. Adding this kind of Sichuan mustard tuber does not need to add other seasonings.