1. Add a small amount of oil and salt to flour, add 60°C water and mix well.
2. Add an egg and stir until a thin paste. The thinner the batter, the thinner the cake.
3. Shred potatoes, add oil, salt and chicken noodles and stir-fry until set aside.
4. Dice the kimchi radish.
5. Prepare things and pancakes with a thin baking pan, one per minute.
Tips:Eggs can be omitted, the cake will be thicker. \nThe potato shreds are more delicious with a little chili oil, green onions, and coriander. \nIf you don’t have a pan, you can use a non-stick pancake. Dip the batter with a small brush and spread a 10-cm-diameter pancake on the non-stick pan.
