1. Combine the pancake ingredients and stir up the small particles. Let stand for 30 minutes.
2. The mixed batter must have a certain degree of fluidity, but not too thin.
3. Cut tofu and enoki mushrooms into small pieces and mix.
4. Add the chopped leeks and an egg.
5. Add oil, sesame oil, salt, and chili oil to taste.
6. Turn the pancake on a small fire, dip a little oil with kitchen paper, and rub it on the pan. Note that there should be no obvious oil droplets on the cake pan.
7. Stir the batter after standing, and then pour it on the pan.
8. Spread out with a pancake maker.
9. If necessary, pour some batter to fill in any holes.
10. After one side is cooked, turn it over and re-brand it. So bake the second pancake.
11. Pour the adjusted filling on the pie and spread it evenly.
12. Cover the second pancake. Wait for the filling to be cooked.
13. After baking, use a plate to serve the vegetable pancakes.
14. Then peel off the top pancake, turn it over and bring the vegetable side up.
15. Put on pancakes with vegetables.
16. Stack it up and complete ✅.
Tips:1. After the batter is mixed, let it stand for 30 minutes so that the pancake will not break easily.
2. The powder can be mixed with mung bean powder and flour, or one of them can be used alone.
3. Use kitchen paper to wipe the oil on the pancake, but don't have obvious oil drops.
4. When the pancake is turned over, be sure to wait for the pancake to be cooked, otherwise it may break.
5. The stuffing can be cooked in advance to make it faster.
