1. Add salt to water, then add flour and water to make a batter, which can be slightly thinner
2. Beat the eggs with a little salt
3. Heat the pan, pour the batter and spread it into a dough
4. Wait until the batter becomes lighter, add egg liquid
5. Shake the pan constantly to make the egg liquid solidify evenly on the dough
6. Sprinkle with black sesame seeds when the egg liquid is almost solidified
7. Then turn the egg cake over and spread it with your favorite sauce.
Tips:1. The batter can be made thinner, so that the noodles spread out are thinner. If the batter is too thick, the dough will be thicker and not easy to spread out, so use a spatula. PS my first one is a bit thick
2. The native eggs are relatively small, so one egg is used for each egg pancake. If it is a normal egg, one egg can spread two pancakes.
3. In the end, you can spread the sauce, but it is recommended that pregnant women do not apply it, because the salt is added, which is light.
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