1. Add 250 grams of flour, add water to adjust to a suitable consistency, chop green onions, garlic sprouts, and coriander into the batter, add an appropriate amount of salt, a little five-spice powder, add three eggs, beat well and mix well. 2. After the pot is hot, add a small amount of oil, turn the pot so that the oil covers the bottom of the pot, and pour out the excess oil. Adjust the fire to a low flame, that is, except for the center, there are just small flames all around. Pour two ladles of batter into the pan. 3. Pick up the pot and tilt it gently to rotate it so that the batter flows slowly and covers the bottom of the pot until it reaches the thickness and size you like. At this time, the batter is basically solidified and cannot move. Close the lid. 4. After two or three minutes, when you see a lot of steam coming out of the vent hole of the lid, open the lid and take a look. One side is fried, turn it over, and close the lid. When you see a lot of steam coming out of the side of the pot, it will be ready. . Preparation instructions: 1. There may be small lumps when stirring the batter. It doesn't matter. Let it sit for a while and let it absorb water by itself. Then stir it again and it will easily dissolve. 2. Be careful not to set the fire too high, otherwise the batter will solidify before it flows evenly. If it is too low, it will be slow. Medium and small fires are most suitable. 3. There should not be too much oil, just enough to cover the bottom of the pan. If there is too much oil, the batter will not hang on the bottom of the pan and will not spread easily when turning the pan. 4. Before spreading out each pancake, pour a little oil, just a few drops. Friends who are making pancakes for the first time may find it difficult to master and the pancakes may not be round. It doesn’t matter. Practice makes perfect. Just practice it twice more. If you want to make it in the morning, you can mix the batter the night before, cover it with plastic wrap and put it in the refrigerator. Then add eggs and vegetables for seasoning the next morning. 200 grams of flour for breakfast can be spread out on 5 to 6 sheets, which takes about half an hour.