Pancakes are made with mung bean flour as the main ingredient and mixed into a paste. They are spread into pancakes, shaped like lotus leaves, thin and soft like paper, then rolled with crispy stick 馃馃zi (doughnut) or 馃馃箅, smeared with miso, curd, sprinkled with green onion, and folded from the center to be eaten, and you can also spread eggs on top of the pancakes again.

How to make the home version

Pancake 馃子 has the meaty flavor of mung bean noodles, then spread with egg, rolled with fritters or thin crispy fried 馃 grates, plus strong-smelling ingredients, finely chopped green onion, noodle sauce, soy sauce, tofu sauce, and hot sauce.

Practice

1 Mince the scallions and put the mung bean flour in a large bowl.

2 Add 180g of water, stirring as you add the water, until it becomes a grain-free, even batter.

3 Heat a wok, pour in a little oil and grease the bottom of the wok with kitchen paper.

4Spoon 1/4 of the batter into the pan.

5Spread the batter so that it spreads evenly over the surface of the pan.

6Crack in one to two eggs.

7Poke the yolks with a spatula to break the layer of yolks so that the mixture of yolks and whites spreads evenly over the surface of the pancake.

8While the egg mixture is still solid, add the scallions and sprinkle with sesame seeds as desired by your guests.

9Flip the pancake over and continue cooking for another minute or so.

11Spread the pancake any place on the pan (iron plate).

12Brush with sweet noodle sauce and chili sauce respectively.

13Put in the fritters, take care to tear the two strips by hand before putting them in

14Roll the pancake with a tool, sprinkle raw onions according to the needs of the guests, and again apply the sweet noodle sauce, curd and chili paste.