Come and see how to make various breakfast pancakes!

1. Chive, ham and egg pancake: 1. Half a bowl of flour, beat three eggs, some diced ham and chopped green onion.

2. Pour in a carton of milk, appropriate amount of salt and mix well (it will become a flowing liquid).

3. Brush the pan with oil, ladle some batter into the pan, turn the pan around to spread it evenly and solidify, then turn over and fry until slightly brown.

2. Tomato egg pancake: 1. Slice the tomatoes and separate the pulp.

2. Chop the tomato flesh.

3. Two eggs, three spoons of flour with less salt, and one spoon of chopped green onion.

4. Mix well.

5. Heat oil, add tomato rings, pour in egg liquid until solidified and sprinkle with sesame seeds.

3. Purple sweet potato pancake: 1. Steam and press purple sweet potato into puree.

2. One spoon of condensed milk, three spoons of milk.

3. Roll out the dumpling skin thinly and add purple sweet potato puree.

4. Add cheese, wrap it up and flatten slightly.

5. Heat the pan without adding oil and fry both sides till brown.

6. Let’s eat ~ Absolutely!

4. Spinach breakfast cake: 1. Wash and blanch the liquid vegetables.

2. Beat into juice and filter, 1 egg, three spoons of flour, stir evenly.

3. Stir the paste with a spoon.

4. Stir 1 egg with appropriate amount of sesame seeds and set aside.

5. Brush the pan with oil, scoop out a spoonful of juice and fry.

6. Sprinkle some sesame seeds and apply egg wash.

7. Flip and fry.

8. Fry both sides and remove from the pan.

5. Sugar-free yam cake: 1. Peel and cut the yam into sections, prepare and wash the red dates.

2. Steam over high heat for half an hour.

3. Peel the red dates while they are hot.

4. Mash with a spoon.

5. Pound the yam into a puree.

6. Flour 1:1 yam.

7. Knead until it is no longer sticky.

8. Take an appropriate amount and make a round shape to wrap the red date filling.

9. Wrap with slightly sesame seeds.

10. Brush the pan with oil and fry slowly over low heat.

11. Fry until both sides are golden brown.

12. Take it out of the pot and start eating.

6. Egg custard breakfast cake: 1. Add yeast, eggs, and milk to the flour and stir together to form a fluffy consistency. 2. Knead into a smooth dough and roll it into a cake about the thickness of 2 coins. 3. Use a mold or cup to press it into a small round cake.

4. Let it rise in a warm place until it doubles in size.

5. Place in a frying pan, brush oil on both sides, and fry until it turns completely brown.

7. Noodles and Egg Pancakes: 1. Cook the noodles in cold water.

2. Two egg whites, a little salt, black pepper, and chicken essence.

3. Shape the noodles into a bird's nest shape.

4. Add egg yolk.

5. Add less oil and low heat until both sides are golden brown.

6. Sprinkle cumin powder and chopped green onion and millet.

8. Tofu and vegetable egg pancakes: 1. Mash the tofu.

2. Chop cucumber and carrot and add 1 egg.

3. Stir evenly.

4.2 tablespoons of starch, 1 tablespoon of light soy sauce, and a little salt.