Spare ingredients: 200 grams of flour, 3 shallots, 2 eggs, proper amount of water, 2 grams of baking soda and a little salt;

Production process: step 1, wash the shallots in advance, control the moisture, cut the shallots into chopped green onions, put the flour into a large bowl, add salt and baking soda, and beat an egg;

Step 2, then add a little water at a time, stir while adding water, and make it a flowable batter, that is, when scooped up with a spoon and poured into a bowl, it will flow in a straight line;

Step 3: After the batter is mixed, let it settle for a few minutes, put the chopped green onion into the batter and stir it evenly again, and the batter will be mixed. At this time, you can also mix it with other ingredients you like.

Step four, you can start pancakes now. Brush a thin layer of oil in a flat-bottomed non-stick pan, put it on the fire, scoop up the batter with a spoon and put it in the pan. Shake the pan to make the batter flow evenly at the bottom of the pan and spread it all over the bottom.

Step 5, simmer the pancakes for about 2 minutes. After seeing the bottom of the pancake set, turn it over with a spatula, continue frying, take it out after frying, and fry the remaining batter in turn. Egg rolls can be eaten as a dish or directly.

Tips:

1, adding a little baking soda to the batter can make the batter fluffy, so the fried cake will be more delicious. Of course, if you don't like it, you can keep it. I didn't give the amount of water because the water absorption of different flours is different, so the details need to be determined according to the actual situation;

Make the batter thinner, and the cake will be thin and soft. If the batter is thick, the cake will be thick. You can make it according to your personal preference. After mixing the batter, remember to let it stand for a while and precipitate for a while. Flour and water will melt, making the cake more delicious. If you want to add other ingredients, remember to cut them into cubes, which is easy to operate.

You don't need to put too much oil in the pancake, just a thin layer of oil. Pour the batter into the pot to be slightly thin, not too thick, otherwise it will not be easy to fry. When the pancake is turned over, it must be turned over after the bottom is shaped, otherwise the pancake will be easily broken.