As a major category of pasta, pancakes are flexible in preparation and have many flavors. They are simpler than steamed buns and more delicious than steamed buns. They are liked by many people.

I would like to share the 6 most commonly made cakes in my family. They are simple to make, soft and delicious. Friends who love cakes can collect them.

As a breakfast, it's very good.

1. Egg soft cake 1. Crack the eggs into a bowl, add a little salt to taste, and add an appropriate amount of water.

2. Add flour a little at a time and stir into a fine batter.

3. Preheat the electric baking pan and brush it with oil, pour the batter in, cover the lid, and bake until the egg pancake is set.

4. Prepare a small bowl, break in the eggs, and stir thoroughly.

5. Pour the egg liquid on top of the cake. You don’t need too much egg liquid, just spread it out in a thin layer.

6. While the egg liquid is not solidified, sprinkle some sesame seeds to add flavor.

If you like the aroma of green onions, you can also sprinkle some chopped green onions on top.

7. Fry until both sides are golden and ready to serve.

Fragrant, soft and very delicious.

This pancake can be eaten as is, or rolled up with your favorite vegetables.

2. Pocket cake 1. Add 3 grams of yeast to 300 grams of flour, then add 170 ml of water, stir into dough and knead into a smooth dough.

2. Set the dough aside and let it rise for 20 minutes. It does not need to be fully risen.

If you want to save time in the morning, you can knead the dough before going to bed at night (you can add less yeast), put it in a plastic bag, and put it in the refrigerator to ferment overnight.

3. Add cooking oil to the flour and make it into a puff pastry.

This pastry should not be too thin, nor too thick, as long as it can be spread evenly.

4. After the dough has risen, divide it into small doughs of even size, and knead each one until smooth.

5. Roll the small dough into a small cake that is thick in the middle and slightly thinner at the edges.

Spread the pastry evenly on the top of the cake, and then wrap the pastry inside like a bun.

6. Wrap all the dough in the pastry, place it with the seal facing down, let it rest for a few minutes and then roll it into a tongue shape.

7. Preheat the electric baking pan and brush it with oil, put the cake in, and cook over medium-low heat until the inside is puffed up and the surface is golden.

3. Egg-filled cake 1. Add 120 ml of warm water to 200 grams of flour and stir into dough, then add 15 ml of cooking oil and mix well.

2. Knead into a smooth and soft dough, seal and rest for 20 minutes.

You can also put it in a plastic bag and keep it in the refrigerator overnight.

3. Add 30 grams of flour into a small bowl, pour in 20 grams of cooking oil, and stir into a puff pastry.

4. Let the dough rest, divide it into 6 equal parts, and knead each one until smooth.

5. Roll the dough into a small cake and spread puff pastry in the middle.

6. Fold the four sides toward the middle to cover the pastry without exposing it.

7. Process all the dough and place it with the seal facing down.

8. Sprinkle some flour on the board to prevent sticking. First roll it out horizontally, then roll it out vertically, and arrange it into a rectangular pancake.

9. Preheat the electric baking pan and brush it with oil, put the cake in, and bake until one side is set and flipped over.

Flip it back and forth a few times until the cake puffs up.

10. Crack the eggs into the cup, add chopped green onion and a little salt to taste, and stir evenly.

11. Use chopsticks to prick the crust and pour in the egg liquid.

When the eggs inside the cake are cooked and the surface of the cake is golden, it is ready to be taken out of the pan.

You can roll this pancake with your favorite side dishes, or you can cut it into small pieces and eat it directly. Both are delicious.

4. Home-made dough cake 1. Add 2 grams of yeast to 140 ml of warm water, stir and melt, then pour in 250 grams of flour, and stir to form a dough.

2. Knead it into a smooth dough, seal it and let it rise until the volume becomes obviously larger.

3. Divide the dough into 6 small doughs and knead them again until smooth.

4. Roll the small dough into a thin pancake, brush a thin layer of oil on the surface of the pancake, and sprinkle some salt and pepper powder.

Then roll it up along one side.

5. Arrange all the dough.

6. Roll the dough into small cakes.

Preheat the electric baking pan and brush it with oil, add the small cakes, turn them over for half a minute, and cook until the inside is cooked and the surface is golden.

7. The dough cake baked in this way has good layers and a softer texture.

This pancake can be eaten as is, or cut in the middle and topped with your favorite side dishes.

5. Bean paste cake 1. Add 3 grams of yeast to 170 ml of warm water and stir to melt. Then add 300 grams of flour and stir into dough.

2. Knead it into a smooth dough and set it aside to rise until it becomes larger in size.

3. Add 30 grams of cooking oil to 15 grams of flour and stir into a puff pastry.

4. After the dough has risen, roll it into a rectangular shape and spread the pastry evenly on the surface.

5. Roll up the cake along one side and cut it into evenly sized pieces.

6. Pinch the two ends together to prevent the pastry from flowing out.

7. Prepare some bean paste filling and roll it into balls.

8. Flatten the dough, add bean paste filling, and seal tightly.

9. Roll the bean paste dough into small cakes, add oil to a hot pan, put it in the pan, and fry until the surface is golden brown.

The soft and layered red bean paste cake is very delicious.