Breakfast egg pancake

Overview

A simple and delicious egg pancake that can be rolled with vegetables and meat. Children love it.

Add 150 grams of flour, 210 grams of water, one egg, 2 grams of salt, and 1 gram of five-spice powder and mix evenly to form a yogurt-like batter.
Preheat the pan, brush a thin layer of oil, pour a spoonful of batter, shake the pan, and spread the pancakes on the bottom of the pan. Keep the heat on low and the pancake will take shape quickly.
Use a spatula to turn the pancake over, keep the heat on low, take an egg, beat it evenly, pour it on top of the egg pancake, shake the pan gently, and spread the egg liquid evenly on top of the pancake.
Cover the pot, keep the heat on low, and simmer the egg liquid until cooked through.
It will take about two minutes for the egg liquid to be cooked.
Fold the pancakes in half and take them out of the pan. Repeat this step and continue to make every second pancake. The ingredients in the recipe can be used to make three to four pancakes.
Pair it with your favorite side dishes or stir-fry meat, and wrap it in pancakes to eat. It's so comfortable. Pair it with a glass of milk, eat and drink, and have a proper nutritious breakfast.