Pancake
Directions
- 1Put 2 eggs, 40g of white sugar, 10g of milk, 10g of corn oil, and 200g of low筋面粉 in a bowl and whisk until smooth.
- 2Put 2 eggs, 40g of white sugar, 10g of milk, 10g of corn oil, and 200g of low筋面粉 in a bowl and whisk until smooth.
- 3Put 2 eggs, 40g of white sugar, 10g of milk, 10g of corn oil, and 200g of low筋面粉 in a bowl and whisk until smooth.
- 4Pour the mixture into a non-stick pan that has been pre-heated on low heat.
- 5Pour the mixture into a non-stick pan that has been pre-heated on low heat.
- 6Pour the mixture into a non-stick pan that has been pre-heated on low heat.
- 7Cook until the pancake surface is puffed and golden brown.
- 8Cook until the pancake surface is puffed and golden brown.
- 9Cook until the pancake surface is puffed and golden brown.
- 10Flip and cook the other side.
- 11Flip and cook the other side.
- 12Flip and cook the other side.
- 13Serve with butter and honey.
- 14Serve with butter and honey.
- 15Serve with butter and honey.
Ingredients
- 2 个 eggs
- 2 个 eggs
- 2 个 eggs
- 40 g white sugar
- 40 g white sugar
- 40 g white sugar
- 10 g milk
- 10 g milk
- 10 g milk
- 10 g corn oil
- 10 g corn oil
- 10 g corn oil
- 200 g low筋面粉
- 200 g low筋面粉
- 200 g low筋面粉
Equipment
panspatulabowlwhisk