Cake powder: 100g

Eggs: 2

Baking powder: 3g

Milk: 60 grams

Salad oil: 12g

Fine sugar: 50g

Honey: 15g

working methods

1. isolate egg yolk protein

2. Add honey, salad oil and milk to the egg yolk in turn and beat well with a manual eggbeater.

3. Then sift the baking powder and cake powder into the egg yolk paste and stir evenly with a rubber scraper.

4. Add the white sugar into the protein three times and beat it into dry foamed protein cream with electric egg beater.

5. Mix the egg white cream into the egg yolk paste for three times and stir evenly to form a smooth batter.

6. Heat the pan, turn to low heat and brush with oil (thin layer)

7. Spoon the batter into the pot and smear it into a circle with a diameter of about 8cm.

8. Turn over when there are small bubbles on the batter surface.

9. After the back is brown, take out the pot.

10. Serve with chocolate chips, eggs, sausages and fruits according to personal taste.