It tastes delicious after being made, with a soft and waxy texture and a sweet taste.

So let’s show you how to make this simple and nutritious milk and egg breakfast cake.

Ingredients for making milk and egg breakfast cakes: milk, eggs, sugar, cooking oil, flour, chopped green onion. Production steps 1. First prepare a box of milk. The amount of a box of milk is about 250 ml. Then prepare three eggs and a green onion.

About 10 grams of white sugar, about 200 grams of flour, and an appropriate amount of cooking oil.

2. Prepare a clean empty bowl without water or oil, and break the three eggs we prepared into the empty bowl.

Add about 10 grams of white sugar and a little cooking oil, and then pour in the prepared pure milk. After pouring in the pure milk, use chopsticks to stir them evenly so that the milk and eggs can be fully integrated.

3. After mixing evenly, add about 200 grams of flour in small amounts to the milk and egg mixture several times and stir.

Use chopsticks to stir continuously until dry flour is no longer visible.

4. Take out the green onions we prepared, wash them in clean water first, remove the roots and old leaves, then cut them into chopped green onions, and set them aside after cutting.

5. Heat the electric cake pan first, and then brush it with cooking oil. You don’t need too much oil, just a thin layer.

After the oil is hot, scoop the batter in with a spoon and let the batter evenly cover the entire bottom of the pan. A thin layer of batter is enough.

6. After everything is done, we close the lid of the electric cake pan and bake it for about two minutes.

After two minutes, open the lid of the pot, turn the dough over, and continue to bake for another two minutes. When the time is up, flip it over, bake it again, and it's ready to serve.

After taking it out of the pan, we cut it into triangles, just like pizza for easy consumption. This is how we make a very delicious milk and egg breakfast pancake.

Tips 1. If you don’t like to eat too sweet food, you can add a little less sugar. However, if you don’t add any sugar at all, then this milk and egg breakfast cake will have no taste, so it is best to add a little sugar.

Put a little sugar, if you don't like it you can put less, if you like it you can put more.

2. When making this milk and egg breakfast cake, use medium-low heat, because the breakfast cake we make is very thin and burns very easily, so be sure not to turn the heat too high to avoid being cooked by breakfast.

The cake will be burnt and affect its texture and taste.

3. After adding the flour, be sure to stir continuously until there is no dry flour and no particles in it, because if there are particles in it, it will not taste as delicate.