Ingredients

5 eggs

Four (ordinary will do), about 70 grams (no need to be too precise)

Milk (no Water can also be used) About 250ml

An appropriate amount of water (to make it thin and thick)

About 15-20 grams of white sugar

2.3 drops of vanilla extract (you can leave it alone)

Step 1

Crack the eggs, add milk and mix well. Add flour and mix well. While stirring, check the consistency and add some water if it is too thick. Until it's the same as pancake batter!

Step 2

Heat the electric pancake, scoop a spoonful of batter, put it into the pan, scrape it with a wooden spatula, and it’s time to spread the pancakes!

Step 3

While spreading the egg pancake, it will be finalized. At this time brush with a little oil (vegetable oil). Flip it over in half a minute or so, then sear it for another half minute or so and it’s done!

Step 4

Can be mixed with milk, gruel, etc. It can be spread with jam, or filled with sausages, or lettuce. Let me tell you, just add some shredded mustard or chopped kohlrabi and give it a try, it will taste amazing!

Tips

1. If you don’t have milk, use water. If there is expired milk (it can be used as long as it has not changed color), I just used expired milk today, and there were small clumps in it.

2. If you don’t want or can’t eat sweet food, just add some salt. Anyway, this egg pancake is not for Western pastry. There is no need to press the gourd so hard to pick out the seeds.

3. The most important thing is that the batter should be the same as the batter used to spread the pancakes. Brush each sheet with oil only once, and not more. If there are more, you will know why when you spread the next sheet. Got it!