Put a little vegetable oil in the pot, put a spoonful of batter in a small hot pot, and spread it out from the middle of the batter with the bottom of the spoon to form a round cake, which is golden on both sides and cooked. Heat the pot with fire (be sure to heat the pot and stick it on the bottom, so that it is easy to shape and not easy to stick to the pot), or you can use the electric baking pan to turn to medium heat and brush a little oil at the bottom of the pot, which is not easy to get too much oil. Pour in a spoonful of batter, spread it evenly quickly, turn the pancake over and cook it after molding. Add a proper amount of water to the basin and stir it evenly with chopsticks to form a paste. Pour a little oil into a pan or cake pot, and a proper amount of batter. After two minutes, turn over with a wooden shovel and bake until both sides are golden. Then serve. To make pancakes, the batter should not be too thick first. We can observe that the batter of pancakes is thinner and more mobile than muffins. The cake should be thin, not too much batter at a time, and the bottom of the pot should be thin.

But there are two main forms, one is dry and the other is relatively wet. For example, Shandong pancakes are actually spread out with batter. Because mixed noodles are used and there is little water, people who practice their teeth really can't eat them. Just wrap the pancakes with tin foil or plastic wrap, squeeze out the air as much as possible, and then put them in a big plastic box for refrigeration! Take it out when eating and leave it at room temperature. You can tear it off and eat it with a light pull! You can also put pancakes in a low-temperature pan and heat them before eating!

Add water to flour, don't stir it into batter at one time. First, add a small amount of water and stir it into a thick paste. This batter must be stirred until it is smooth and free from pimples, and let it relax for 5 minutes. Cut the shallots into chopped green onions and put them in the batter. Add appropriate amount of salt and a little oil according to personal taste and mix well. A little more chopped green onion will taste better. Let the mixed batter stand for 15 minutes to form gluten, so that the pancakes made are not easy to crack. Thin onion-flavored omelet is ready, and the remaining batter is used up in turn.