Spinach and Egg Pancakes

by Sky Blue 1761

4.9 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

The spring cakes made on the day of Lichun. It's because the dough is rolled out thick, so let's call it pancakes. Although it is off, the taste is still very good. The nutrition is also comprehensive, adding a glass of milk for breakfast is excellent.

Ingredients

Spinach and Egg Pancakes

1. After washing the spinach, blanch it with boiling water to remove oxalic acid

2. Finely chop, add a little water, beaten the juice with a food processor, filter out the juice and set aside

3. Mix the noodles with spinach juice and flour, add 1 gram of salt, and stir it into a snowflake shape.

4. 15 minutes with a group

5. When preparing the noodles, prepare the side dishes

6. After the dough is ready, take a piece and divide it into small pieces.

7. Roll out

8. Cut the side dishes

9. Beaten eggs

10. Brush the pan with oil, add the rolled noodles and fry

11. Turn it over, pour some egg mixture on it, and put a few slices of ham on it and fry it until fragrant

12. Turn it over and fry it, turn it back, put the ham on the egg

13. Coat tomato sauce and put on lettuce leaves

14. Roll up quickly

Tips:
Try to roll out some more delicious side dishes can be changed according to your preference

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