Exclusive Pork and Scallion Pancake

Weigh flour, yeast, baking powder, and sugar for later use.

Season the minced meat according to your family's eating habits. Actually, this minced meat tastes better with preserved mustard greens, because it has quite a bit of fat inside, and without adding some dried vegetables, it feels a bit greasy to eat.

Start kneading the dough by first mixing a few types of flour evenly.

Slowly add an appropriate amount of water.

Stir until it forms a flaky texture.

Knead into a smooth dough.

Roll into strips and cut into small dough pieces.

Press the cut side upward and flatten it, then roll it into a dough sheet that is thin on the outside and thick in the middle.

Place an appropriate amount of filling.

Closing.

Flatten it, and a pancake base is done.

Cover with plastic wrap to rest and ferment, and after fermentation is complete, put it on the electric griddle and cook over medium heat.

For cooking on both sides, you need to flip it. The electric griddle at my home seems to have a slightly higher heat on the lower setting. Cook until both sides are golden yellow, then it can be taken out.