This breakfast egg pancake is easy to make, no need to mix the dough, no need to get your hands dirty, it takes a short time, and it tastes soft and flavorful. Combined with a bowl of pre-booked millet porridge and a plate of small dishes, it's the perfect meal.

Specific preparation method

Step 1: Prepare the ingredients. 4 eggs, 150 grams of flour, the right amount of scallions, 2 grams of salt.

Step 2: Chop the parsnips.

Step 3: Put the flour, eggs, scallions and salt together in a bowl and mix well.

Step 4: Add a good amount of water and mix until there are no particles and the batter is thick like yogurt. (If time permits, you can let the mixed batter sit for a few minutes so that the pancakes have a better texture. If you don't have time, you can just come to it.)

Step 5: Heat a pan and grease it with a thin layer of cooking oil. Then scoop a spoonful of batter into the pan and gently rotate the pan to spread the batter evenly.

Step 6: Once the surface is set, flip it over and cook for another 30 seconds.

Step 7: When it's done, serve and dig in.

A few more words:

1, it is recommended to use a non-stick pan to make it, so that it is easier to flip.

2, the whole must use medium-low heat.