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