Exclusive Oat Garland Chrysanthemum Buckwheat Egg Pancake

Wash the crown daisy and cut it into small pieces, and also cut the millet chili into small pieces.

A handful of buckwheat noodles.

Place tonghao and small chili peppers in a bowl, crack in an egg, and season with an appropriate amount of salt.

A spoonful of congee cooked in the morning. If there is no congee, it can be replaced with plain water. (Corn porridge, which we call congee here)

Stir until it becomes a thick yogurt-like paste.

Grab a handful of instant oats.

Stir evenly.

Heat an appropriate amount of oil in the pan until warm, then pour in the batter.

Use a spatula to spread it into a circle, and cook over low heat, then turn to medium-low heat.

Wait for the batter to solidify, then shake the pan to prevent the pancake batter from sticking to the bottom of the pan.

Keep an eye on the bottom of the pancake, and flip it when it turns evenly golden brown. Also, drizzle a little oil in the pan, so the pancake will be crispier when fried.

Cook until both sides are evenly colored, then turn off the heat and serve.

If you prefer it crispier, break it up and fry it a bit longer.

Xiaomi chili, an appropriate amount of salt, light soy sauce, rice vinegar, and sesame oil to make a dipping sauce.

The whole piece can be served on the table.

You can also scoop it and serve it on a plate.

Finished product.