Exclusive Shredded Potato Pancake Roll

Pour the freshly boiled water into the flour.

Pour while stirring, and stir until it becomes a flaky dough.

After the surface cools, knead into a dough and let it rest for 10 minutes.

After waking up, knead the dough until smooth and divide it into six equal portions. Brush a thin layer of oil on each portion of dough.

Two dough pieces are combined together.

Roll it into a thin pancake, the thinner the better. It should be about 2 to 3 millimeters thick.

Brush a thin layer of oil in the pan, not too much. If using a non-stick pan, you can skip the oil.

Cook over low heat constantly; since it's scalded dough, one minute on each side is enough. Cook until the pancake puffs up.

Because the dough was oiled, the cooked cakes can easily be separated from the middle, yielding two cakes at once.

The thin and soft pancake is cooked.

Stir-fried shredded carrots and potatoes, served with lettuce.

Everyone can, according to their own taste, fry meat sauce or egg sauce, spread it on the pancake, then sprinkle some chopped green onions and cilantro, add shredded potatoes and lettuce, and roll it up.

It's really delicious, definitely the best pancake on this street.

Deliciousness is made.

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