1. First weigh the flour, salt, pepper, and yeast into a large bowl
2. Add eggs and water and stir to make a thin paste
3. Prepare a large soup spoon of moderate size, heat the pot on low heat, apply a little oil to prevent it from sticking, use a large spoon to scoop a spoonful of the adjusted batter into the pot
4. Slowly spread the batter over the live bottom and fry on low heat
5. Check with a spatula, as long as the bottom is completely solidified, you can gently flip it over
6. As shown in the figure, in fact, frying on a small fire will not burn easily. Continue frying without using the spatula to press the pastry until the bottom is colored.
7. Now turn the cake over and continue frying
8. Slowly the pancakes arched up in the middle, proving that they were cooked and ready to be out
9. If you want to fry a lot of flavors, you can continue to add chopped green onions and other things into the batter after frying a few sheets.
Tips:1. You can fine-tune the thickness of the batter according to your preference, the thinner the cake, the thinner the cake, the thick cake will be thicker
2. Generally, if you are afraid of sticking the pan, brush two or three pieces of oil to prevent sticking. Of course, you must be a non-stick pan. It does not matter if the pan with good non-stickiness is not coated with oil.