Leek Egg Pancake

Name: Leek Egg Pancake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; Some Leek minced meat; 1 piece egg; no no

by Xiao Xiaoduo and Buns

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Because the dumplings are left with some leeks and meat, there is nothing more, so what should I do? The porridge is cooked in the morning the next day, so let’s bring pancakes with porridge. In the beginning, only flour and water were added, and no eggs were added. It took a long time for the batter to solidify and cook. Later, when an egg was added, the batter solidified faster. For comparison, the pancakes without eggs have a springy texture and a bit hard, while the pancakes with eggs have a tender texture.

Ingredients

100g All-purpose Flour
Some Leek Minced Meat
1 piece Egg
no No

Leek Egg Pancake

1. This is the leftover leek mince from making dumplings. You can use it for pancakes or stir-fry noodles.

2. Add flour.

3. Add appropriate amount of water, stir evenly, no dry powder is visible at all. Chopsticks pick up the batter and it can drip.

4. I first scooped two spoons of the batter into a non-stick pan. It was a little thick, so it couldn't spread out, so I fry two batters. I was afraid that they might not be cooked. Add a little more oil to make it more fragrant.

5. An egg was added at the back.

6. Add a little more water, stir evenly, scoop up the batter, and make it into a fluid state.

7. Spoon a spoonful of batter in the pan, turn the pan a few times, the batter spreads out into a round cake, and it will solidify in a while.

8. If you like to eat a little bit cooked, you can turn the cake over and fry it for about a minute.

Tips:
1. Sometimes when we make dumplings or buns, there will always be a little stuffing left, which can be used to make pancakes.
2. If you don't add eggs, it is recommended to add a little more oil when frying, so that it will be fragrant and more delicious.
3. The pancakes with eggs will taste a bit more tender.