Milk and Egg Pancake

Name: Milk and Egg Pancake
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 140g Flour; 3 piece Egg; 240g Milk; 1/4 piece Carrot; 1-2 pieces Scallion; to taste oil; 1/4 tsp Salt

Delicate milk and egg crepes: a thin flour-milk batter with egg, minced carrot and scallion, ladled into a small pan and griddled into tender, pale-gold pancakes.

10 minNewEasy Staple Food Pan-fry Onion Flavor

Instructions

1
Chop the carrots into fine pieces, and chop the green onions into small pieces.
2
Stir the milk and flour until there are no lumps (all types of flour, high, medium, or low, can be used).
3
Crack in the eggs and add salt.
4
Stir evenly.
5
Add the carrots and chopped green onions and mix well.
6
Lightly oil a non-stick pan, pour in a tablespoon of batter, shake to spread it evenly into a thin pancake, and cook over low heat until set.
7
Just one spoonful. (Can make 10-11 pancakes.)
8
Flip it over and pan-fry for a bit. (About 10 seconds, just until tender and soft.)
9
Fold it up. (You can also leave it unfolded, depending on personal preference.)
10
Soft and tender, nutritious and delicious.