Flour and eggs are common ingredients in our lives. The most common way to make pancakes when these two ingredients are used together is to share with you today how to make 4 types of pancakes. After making them, they are a very good choice for breakfast.
1. Egg Pancake Egg pancake is a type of pancake that we often eat in our lives. The ingredients are small and easy to buy, the method is simple, the texture is soft, and it has the aroma of eggs. Both adults and children like it.
Let’s share the recipe for two egg pancakes: ① 35 grams of all-purpose flour, 125 grams of water, 2 eggs, appropriate amounts of salt, chopped green onions, and cooking oil.
② 35 grams of all-purpose flour, 50 grams of water, 1 egg, appropriate amounts of salt, white pepper, chopped green onion, and cooking oil.
Recipe ① contains more eggs and less flour. When spreading, brush a thin layer of oil in the pan, scoop out a spoonful of batter and put it into the pan, fry over low heat until both sides are golden brown.
Because of the large amount of eggs, the finished product is thinner and has a rich flavor.
Recipe ② is the amount of one egg pancake. When spreading, pour a small amount of oil into the pan, a little more oil than recipe ①. Pour in the batter and fry over low heat until both sides are golden brown.
When you eat the egg pancake made with this recipe, you will notice that it has more noodles, is not as fragrant as recipe 1, and has a very soft texture, but it is easier to make successfully.
Tips: When making batter, first pour water into the flour, beat with a manual egg beater until there are no particles, then pour in the beaten egg liquid (you can also beat the egg directly) and continue to beat evenly.
If you add the eggs first and then the water, the mixture may not be evenly mixed.
Don't rush when frying, fry patiently over low heat and wait until the bottom is solidified before turning it over.
2. Egg rolls The egg rolls have a chewy texture. It is recommended to eat them with tomato sauce. It is sour, sweet and delicious.
Ingredients: 5 eggs, 4 green onions, a small piece of carrot, appropriate amounts of salt and cooking oil.
Method ① Chop green onions and carrots.
② Crack 5 eggs into a bowl, add chopped vegetables (a handful of chopped vegetables is enough for 5 eggs, don’t use big side dishes, otherwise you won’t be able to roll them), add half a spoonful of salt, beat them up and stir
Evenly.
③ Divide the beaten egg liquid evenly into 5 equal parts.
④Pour oil into the pot, brush the bottom with a spoon, turn on low heat, pour in the first portion of egg liquid, shake the pot, let the egg liquid spread evenly on the bottom of the pot, slowly wait for it to solidify, and then gently pour it from one side
Roll up until there is a small part outside; continue to brush with a layer of oil, pour in the second portion of egg liquid, and gently shake the pot until it covers the bottom of the pot. Part of the second portion of egg liquid should be pressed on top of the remaining portion of the first portion.
On that small part, wait for it to solidify and continue to roll from the rolled side, still leaving a little bit unrolled; brush another layer of oil, pour in the third portion of egg liquid, and repeat the above steps until all 5 portions of egg liquid are used
over.
⑤ Seal the bottom edge on the last four sides, then cut into pieces and serve.
3. The zucchini pancakes made with this recipe have a lighter taste and are very soft. I like to eat them with tomato sauce. You can add some salt according to your taste after mixing the batter.
The zucchini can also be replaced with carrots.
400 grams of zucchini, 6 grams of salt, 3 eggs, 1 gram of white pepper, 50 grams of all-purpose flour, and appropriate amount of cooking oil.
① Wash and grate the zucchini, then add 6 grams of salt, stir evenly and let it sit for 20 minutes.
②Squeeze out the water after the time is up.
③Crack in 3 eggs, 1g white pepper, stir, then add 50g all-purpose flour, mix well.
④Pour a small amount of oil into the pan, scoop a spoonful of batter into it (the size depends on your preference), spread it into a round shape, and fry over low heat until both sides are golden brown.
4. Seafood cakes made with this method have a richer texture, with the aroma of leeks and the freshness of seafood, which is very delicious.
6 sea white shrimps, 3 pieces of fish tofu, 3 sweet and spicy, 1 small handful of chives, 1 gram of white pepper, 3 grams of light soy sauce, 250 grams of all-purpose flour, 3 grams of baking powder, appropriate amounts of salt and cooking oil.
① Remove the shrimp heads and pull out the shrimp threads (don’t throw away the shrimp heads, they taste very good when used to stir-fry baby cabbage), peel off the shells, and slice them in the middle.
② Cook the fish tofu and sweet and spicy (you can replace it with other seafood, such as squid, the squid does not need to be cooked), and then cut into small cubes.
③Put the seafood into an empty bowl, add a small amount of ginger powder, an appropriate amount of salt, 1 gram of white pepper, 3 grams of light soy sauce, stir evenly, and marinate for half an hour.
④ Wash the leeks and cut them into small pieces (you can also replace them with green onions).
⑤Add 3 grams of baking powder and leek segments to the all-purpose flour, stir and beat in an egg, then add 12 grams of cooking oil and 250 grams of water, stir to form a thick batter. At this time, you can check whether you need to add salt according to your own taste.
.
⑥Put 1 teaspoon of all-purpose flour into the marinated seafood, because water will come out when fried, and it can be well combined with the batter after being coated in dry flour.
⑦Pour the seafood into the batter and mix evenly.
⑧Pour a small amount of oil into the pan, scoop out a spoonful of batter (the size can be based on your preference), spread it flat, and fry over low heat until both sides are golden brown.
These four kinds of cakes contain flour and eggs, and some ingredients are added to enrich the taste. They are simple and delicious. Friends who like them can try them.