Materials:

Ordinary flour , 200 grams or the right amount of eggs Two, salt, a drop of lard (highly recommended lard, pancakes with) the right amount of sesame seeds (don't like it can not put) the right amount of water or milk

Steps 1

Flour does not need to be sifted, beat the eggs, salt and water, the water here depends on their respective flours, the best thing to do is to add a little bit. Use a whisk to mix into a batter ~

Step 2

Mixed batter do not have dry powder, with a spoon to pour down when the flow is appropriate, there is time to rest for a while, I usually use it directly

Step 3

Low heat the pan to heat, I use is the general frying pan, with chopsticks to pick a little bit of lard (cold day lard solidified) or with a brush dipped in a little lard brush the pan. Brush a bit of lard onto the pan (not too much lard, mainly to prevent sticking and to make it easier to flip). Spoon a ladle of batter into the pan, quickly rotate the pan so that the batter is evenly distributed, and when you see the pancake curl up around the pan, gently lift it up with one hand, and use chopsticks or a silicone spatula with the other to assist with the flipping process.

Step 4

This time I made two kinds, one with sesame seeds, one without sesame seeds

Step 5

Recorded pancakes with a plate stacked one by one to put, do all the batter

Step 6

Doing this kind of pancakes throughout the low heat, see a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a flip, the thin pancake texture is soft, do not cook the The texture of the pancake is soft, not too dry, then it is not called a thin pancake.

Step 7

Doing a good job of pastry to roll vegetables or directly coated with peanut butter, like how to eat how to eat, eat not finished with a plastic bag packed refrigerator freezer, eat when the microwave, the texture is still just as good.