Griddle pancake and flour tips is warm water and flour.

1. Pour the flour into the basin, ready to warm water slowly poured into the flour, remember to stir while pouring water, until the flour becomes flocculent, and then kneaded into a dough with your hands, because we want to do is a dead cake, so there is no need to wake up.

2. Take out the kneaded dough and knead it a few times, then divide it into n small dosages and roll them into rectangular cakes. Then prepare the peppercorns into a bowl and pour in the cooking oil. Then use a brush to brush the oil onto the dough, and sprinkle the chopped scallions on top.

3. After brushing the oil, roll up the pastry from one end, roll it into a long circle, then roll it from one end inwards, then press it with your hands to form a circle, and then use a rolling pin to roll it into a pancake. For the rest of the dough, make them one at a time and wait for them to be cooked.

4. The following preparation griddle (no griddle can only use a thicker pan instead, but I still recommend using a griddle, do out of the flavor really big difference), griddle preheating, after the griddle is hot, take a small piece of lard put in, until melted. Then put the rolled out scallion pancakes into the griddle.