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