Home version of egg-filled pancakes

Overview

Children love to eat egg-filled pancakes from takeaways, but they are always worried about hygiene issues. Making egg-filled pancakes at home is really authentic. One pancake and one egg, rolled with your favorite soybean paste and vegetables. It's far inferior to the takeout ones, it's clean and hygienic, and it tastes delicious.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• cake
• children's day
• henan cuisine
• postpartum care
• bitter chrysanthemum
• coriander
• egg
• flour
• onions
• soybean paste
• carrot

Ingredients

Steps

1. 1 Knead the flour into a soft dough and divide it into small dough pieces after 10 minutes.

   

2. 2 Prepare soybean paste. Shred onions and carrots, wash chrysanthemum and coriander.

   

3. 3 Roll each dough ball into a thin pancake first, then pour half a spoonful of oil on it, and spread the oil evenly in the middle of the pancake.

   

4. 4 Wrap it up like a bun, pinch tightly

   

5. 5 Once everything is done, let it rest for 5 minutes with the mouth closed.

   

6. 6 Roll each portion into small cakes. Put the induction cooker on a small baking pan over low heat, apply some oil and put in the cookies.

   

7. 7 Beat the eggs one by one, and I put a little green onion inside the eggs.

   

8. 8 Shape the cake and use chopsticks to make a small opening on one side of the cake. Pour in an egg wash.

   

9. 9 Fry for a few more minutes until cooked through.

   

10. 10 After everything is done, apply a layer of soybean paste on the cake after taking it out of the pan. Add vegetables.

    

11. 11 Just roll it up.