Ingredients ?

Medium gluten flour 80g

Eggs 2pcs

Cold water 150g

Doughnut 1pcs

Sweet noodle sauce moderate

Lao Gan Ma moderate

Scallion moderate

Coriander moderate

Squash moderate

Doughnut egg pancake recipe ?

Prepare all the ingredients, chop the squash, green onion and cilantro and set aside.

Pour the water into the flour, stirring to mix, water while pouring to see the state of the flour, very thin flow can be. (The proportion of flour and water in accordance with the actual batter state to decide)

The batter is complete, the spoon scooped up the liquid-like flow down on it.

Turn the heat on low and put a small spoonful of oil in the pan.

Use a brush to evenly brush the pan with oil.

Pour in the batter and pick up the pan and slowly rotate it so that the batter spreads over the entire bottom of the pan.

Crack an egg into the middle of the batter once it has browned.

Press the egg to break it and spread it evenly all over the crust.

When the egg mixture rises, turn the crust over and bake for a while, then turn it back again.

Flip the crust back to the egg side and spread the sweet pasta sauce and Sriracha as you like.

Sprinkle with chopped squash, green onion and cilantro.

Out of the pan, add the fritters and wrap up.

Plate.

Tips

1. The ratio of flour to water is not very strict, but mainly depends on the state of the batter, scoop a spoonful of running water-like slow drip can be.

2. Don't pour all the water into the batter at once, observe the batter state while pouring.

3. Keep the heat low throughout, otherwise it will be easy to paste.