|1. Scallion and Egg Pancakes|

Ingredients: 20g minced scallion, 200g flour, two eggs, 10g salt, 250g water, 10g oil.

Methods:

1, put all the ingredients all in a large container.

2. Stir into a paste.

3, Take two small spoons and pour them into an electric cake pan.

4.Spread it with a spatula.

5, cook it.

Reminder: the batter should not be too thick, not too thin.

|2. Potato pancakes|

Ingredients: potatoes, flour, water, green onions, sugar, salt, chicken essence.

Practice:

1, peel the potatoes and wash them, soak them in water for half an hour, then cook them over high heat and take them out and press them into a puree with a spoon.

2, flour with water, sugar, salt, chicken essence, green onions stirred into a somewhat thick paste, and mashed potatoes mixed together.

3, pan brush a layer of oil, scoop a large spoonful of batter, wait until the bottom solidified with a spatula to flip, while cooking with a spatula pressure thin. Until both sides of the golden brown can be.

|3. Pumpkin and bean curd pancakes|

Ingredients: 50-100 grams of pumpkin, 1 bowl of flour, a small bowl of bean curd, a little green onion, a little oil.

Practice:

1, pumpkin steamed and pressed into puree, and bean curd, flour, green onion in a large bowl, add a little salt and mix well, and into a smooth soft and hard dough.

2. Let the dough rise for 30 minutes, then divide into equal portions.

3. Sprinkle some dry flour on the board, take a small portion of the dough, flatten it with your palm, and then roll it out with a dough stick to make it a little thicker than a dumpling.

4. When the pan is hot, put a little oil in it, then put the rolled out dough into the pan and fry it until the center bulges slightly, then turn it over and fry it until it is golden brown and then you can spatula it up.

Reminder: Because both pumpkin and soybean dregs contain water, you can increase the proportion of flour or water according to the wetness and softness of the dough when making the dough.