The first step is to determine the amount of batter according to the number of people in your family and the size of your meal.

Generally, the ratio of flour and water to the batter is 1:1.5 to 1.8. When mixing the batter, add a little salt to it to increase the base flavor of the batter and the gluten of the egg pancake.

This ratio is just right for the thickness of the batter that comes out, so that it won't become unknitted, and it won't be too thick, making the egg pancakes that come out too thick and unpalatable.

After the batter is mixed, cut two chives and add them into the batter, stir evenly.

The second step is to fry the egg cake. Take out the electric baking pan, brush a little cooking oil on the bottom of the electric baking pan, and turn on the heat.

You can place your hand 5 cm above the electric baking pan. After you feel the temperature, scoop 2 spoons of the mixed batter into the electric baking pan.

Then quickly use the scraper in your hand to scrape the batter evenly and evenly.

If the scraping is uneven the first time, it’s OK. Just scoop out a little batter and make up for it.

Cover the pot and sear it for about 40 seconds, then take a look at it.

If the batter is stuck together, use a silicone spatula to lift it up and turn it over.

After flipping it over, crack an egg into the baking pan.

Use a spatula in your hand to scrape the eggs flat, cover with a lid, and let the eggs set.

After about 10 seconds, open the lid and most of the eggs will solidify.

Use a silicone spatula to flip the egg pancake again.

After turning it over this time, cover it with the lid, cook it for about 20 seconds, and then open the lid.

Spread your favorite sauce on the egg pancake.

Soybean sauce, sweet noodle sauce, chili sauce, and beef sauce are all available.

This time I used soybean paste.

After smoothing, add fried homemade potato shreds and crispy rice inside.

If you like grilled sausage, you can also fry one and put it inside.

Once done, use a silicone spatula to slowly roll up the egg pancake.

The shredded potatoes I fried today were fried a little too early and were a little cold.

So I put the rolled egg pancake in the electric baking pan for a while.

This way the dish doesn’t get cold and tastes better!

It's that simple, a nutritious breakfast egg pancake that is both beautiful and delicious is ready, very delicious!

Friends who like it, please try it now!

Warm tips first, if you can't control the heat for the first time, I suggest you make it in an electric baking pan, so it won't burn easily.

Second, remember that the ratio of flour to water is about 1:1.5 to 1.8.

Third, you must be bold and careful when making egg pancakes. When it is time to turn over, you must do it neatly.

Also be careful not to burn your hands.

Okay, today I will share with you how to make this egg pancake. Friends who like it can try it at home.