Breakfast Pancake

3m
Serves 1
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Directions

  1. 1Add one spoonful of flour to a large bowl.
  2. 2Add two spoonfuls of water to the flour.
  3. 3Add 3 grams of salt to the flour mixture to increase gluten development.
  4. 4Use a whisk to stir the flour until it develops gluten and there are no lumps.
  5. 5Add another spoonful of water to the batter.
  6. 6Prepare a handful of cilantro and chop it finely.
  7. 7Put the chopped cilantro into a large bowl.
  8. 8Add two eggs to the cilantro.
  9. 9Season with a spoonful of chicken bouillon, a little pepper, and a little sesame oil.
  10. 10Continue stirring with the whisk until it becomes a thin batter.
  11. 11Spray a layer of cooking oil in a frying pan.
  12. 12Pour in a spoonful of batter.
  13. 13Shake the pan to even out the batter.
  14. 14Cook the bottom until it is set, then shake the pan.
  15. 15Spray a layer of oil on the surface of the pancake to lock in moisture.
  16. 16Cook until one side is set, then flip it over and continue cooking.
  17. 17Transfer the cooked pancake to a plate.
  18. 18Before cooking another pancake, spray a layer of cooking oil on the surface of the pan and stir the batter to prevent it from settling.
  19. 19Pour a spoonful of batter into the pan and swirl to even it out.
  20. 20Cook until set, then spray another layer of oil to lock in moisture.

Ingredients

  • 1 spoonful flour
  • 3 spoonfuls water
  • 3 grams salt
  • 1 handful cilantro, finely chopped
  • 2 eggs
  • 1 spoonful chicken bouillon
  • 1 little pepper
  • 1 little sesame oil
  • cooking oil

Equipment

large bowlspoonwhiskfrying pan

Tips

  • Use medium-low heat throughout the process to slowly cook the pancake.
  • Spray a layer of oil on the surface of the pan to lock in moisture.
  • Stir the batter before each use to prevent it from settling.

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