Vegetable pancakes are white flour pancakes fried with vegetable fillings.

Rectangular, golden yellow, rich but not greasy, crispy on the outside and soft on the inside, filling with fresh pancake aroma Ingredients: white flour pancakes (preferably made with a small griddle), mainly various vegetables (cabbage, spinach, carrots, radish,

Pumpkin, tofu, potatoes, vermicelli, shepherd's purse...etc.) In short, add your favorite vegetables, you can also add eggs and ham to make it more delicious.

The methods vary from place to place, but they are very much the same!

Method: 1. Put your favorite vegetables into a mixing bowl or water spoon, add cooking oil (don’t be too harsh, it will be more delicious), MSG, salt, cumin and other seasonings, and stir evenly.

2. Sprinkle the eggs evenly on the spatula to form a round shape slightly smaller than the pancake. Place the pancake on the egg so that the egg sticks to the pancake.

3. Place the pancake on the griddle with the egg side facing up. Pour the prepared vegetables onto the pancake and fry it. After a while, place a pancake on top and fry it again until it is oily and brown.

4. After it is ready, you can fold the two sides toward the middle to form a rectangle, which is convenient for holding and eating. If it is not convenient, you can divide it into two parts.

Note: Vegetable pancakes are suitable for eating on the spot while they are still hot. They will lose their original flavor after being carried around.

The delicious vegetable pancakes will make you remember Zaozhuang and make you a friend of Zaozhuang people.

Ingredients for mung bean pancakes [edit this paragraph] 150 grams of mung beans, 50 grams of spicy cabbage, 30 grams of pork, 20 grams of green onions, 15 grams of red bell pepper, 50 grams of lard, 2 grams of refined salt, 1 gram of pepper noodles, and 20 grams of seasoning sauce. Production process

[Edit this paragraph] 1. Soak the mung beans in water, peel them and grind them with water.

2. Rinse the spicy cabbage with water and cut into thin strips. Pound the red bell pepper roughly and cut the green onion diagonally.

3. After the fatty pork is cooked, cut part of it into thin slices and set aside the rest.

4. Add spicy cabbage, pork shreds, red bell peppers, green onions, pepper noodles, and refined salt to the coarsely ground mung beans to make pancake slurry. 5. Spread lard on the hot pancake pan and scoop out a large spoonful of pancakes.

Put the slurry into the pancake pan, spread it into a round and flat shape, put a pork slice in the middle, and then fry it from front to back until golden brown.

6. Place the pancakes on a plate and serve with the sauce.

Yogurt Pancakes Open Categories: Food, Food, Life, Cooking, Recipes 1) 180 ml of yogurt (the yogurt I used is completely unsweetened), 2 eggs, 20 grams of sugar, 1/4 tsp of salt, a few vanilla extract

Stir evenly until the sugar is completely melted.

2) Mix 60 grams of cake flour (all-purpose flour) and 1/4 tsp of baking powder, then sift in and stir evenly.

3) Pour the prepared batter into the measuring cup. The purpose is to control the amount of each pancake and make it uniform in size.

4) Grease the pan with a small piece of butter. If the non-stick effect is good enough, do not add oil.

Pour about 50ml of batter into the pan without shaking.

When you see that the outermost edge of the pancake becomes a little transparent, you can flip it over.

To be quick, I made 3 in one pot.

5) Let the pancakes cool.

6) The sauce on the pancakes is random.

I used cheese (100G cheese + 1 egg yolk + 30G sugar + 1/2 tsp lemon zest, whipped), strawberries, kiwi, RUM-flavored Sauce bought in the supermarket, and finally sifted a little powdered sugar on it.

Practice experience: You can use salad oil when frying, but control the amount of oil, not too much.

If you make too many pancakes, wrap them in plastic wrap and put them in the refrigerator to heat them before eating.

Pay attention to hygiene when drying food that is eaten directly.

Forgot to mention, the above ingredients can make 6 cakes.

Open categories for vegetable pancakes: Food, life, specialties, pasta, recipes 100 grams of leeks, appropriate amount of dried shrimps, a little salt, an appropriate amount of MSG, a small amount of cooking wine, a small amount of pepper, 1. Chop the leeks and dried shrimps, add salt, MSG, cooking wine and a little

Pepper to make the filling.

2. Wrap the prepared filling into the pancake.

3. Heat oil in the frying pan and fry both sides of the pancake until golden brown.

Shandong pancakes: 1000 grams of millet and 100 grams of soybeans.

a.

Wash the millet and soybeans.

First, boil 500 grams of millet until it is seven-mature, take it out, let it cool, then grind it together with another 500 grams of uncooked millet and soybeans, add water and grind it into rice paste, put it in a basin to make it slightly sour.

b.

Heat the pancake griddle (the fire should be slow and even). Pour a spoonful of rice paste in the center of the pancake pan with your left hand. Use the pancake spatula with your right hand to push the rice paste clockwise as quickly as possible into a pancake shape. At this time, spread the rice pancake shape.

The good batter will be cooked in about 1 minute after pushing it with a knife.

Use a spatula to scrape the edges of the pancake along the sides, lift the edges with both hands, and add paper to the thin pancake. It will be brown, soft and chewy, with a slightly sour and sweet aroma.