2, and then when not hot and smooth dough.
3. Cover with plastic wrap or damp cloth and let rise for 15 minutes. Knead once more, and then continue to rise for 15 minutes.
4: Knead the dough into a long strip, divide it into small dosages, and then knead it with your hands to round it out, greasing one side of each small dosage with oil.
5: Then roll the oiled side of the dough into a round cake by stacking two by two on top of each other.
6, the pan without oil, slightly hot when the pancake, low heat cooking.
7, cook until the surface has a small bulge when the flip, and then cook the other side.
8, cook until there is a charred point on the cooked, in turn, finished cooking all the spring pancakes.
9. Separate them as soon as you finish cooking one (it's good to separate them because they are greased), and cover the pancake with a damp cloth or a lid to avoid drying out.