Multigrain Pancakes

Name: Multigrain Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/3 cup Mung Bean Noodles; 1/3 cup noodles; 1 cup Flour; Some Black sesame; Some egg; Some Cucumber slices; Some Ham sausage; Some Axiangpo Hot Sauce

by Huo Wu's Floating Snow

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This big pancake was made for my husband’s breakfast today. I made it yesterday. My husband said it tastes good and I still want to eat it today.
It is rare for my husband to drink something he likes, so I must make it for him more carefully. The ingredients of this multigrain pancake can be anything you want, as long as you like. As long as I cook all the food, there is only one wok and one soup pot. Everyone knows that a pan is best for making cakes. If there is no pan, just follow my demonstration. The wok version of pancakes, when making them. There are many inconveniences, try to overcome them. "

Ingredients

1/3 cup Mung Bean Noodles
1/3 cup Noodles
1 cup Flour
Some Black Sesame
Some Egg
Some Cucumber Slices
Some Ham Sausage
Some Axiangpo Hot Sauce

Multigrain Pancakes

1. Mix mung bean noodles, noodles, and white noodles, and make a thin batter with an appropriate amount of water. Beat the eggs and set aside

2. Heat the wok, add a little oil, turn the pan to spread the oil as evenly as possible on the bottom of the pan, pour in the right amount of batter, quickly turn the pan to spread the batter evenly on the bottom of the pan

3. Pour in the beaten eggs. Because you are using a wok, you can't pour too much of the egg liquid, squeeze it all in the middle

4. Sprinkle a little black sesame seeds, it is best to sprinkle some coriander and chopped green onion, here I forgot

5. When the egg liquid slowly dries, the dough can be turned upside down slowly.

6. After turning over the pancake, you can clearly see the lack of a wok. The front of the pancake is bulging and uneven, so the surrounding area will also appear uneven after being turned over.