Breakfast Pancake

3 mins
Serves 1
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Directions

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