Whole Wheat Egg Water Pancake

Name: Whole Wheat Egg Water Pancake
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 160 g Whole wheat flour; 320 g Cold water; 2 piece Egg; to taste Scallion; a pinch oil; to taste Salt; to taste chicken essence

Thin, tender whole-wheat pancakes made from a runny egg batter with scallions, cooked quickly for a light and wholesome breakfast.

20 minNewMedium Snacks Pan-fry Savory

Instructions

1
Prepare 160 grams of whole wheat flour.
2
Crack in 2 eggs.
3
Add an appropriate amount of salt.
4
Chopped green onions.
5
Add 320g of cold water and stir until there is no dry powder. Depending on the water absorption of the whole wheat flour, you can leave about 20g for appropriate adjustment.
6
Heat the pan and brush a little oil.
7
Scoop a spoonful of batter water, tilt the pan to spread the batter, and cook it briefly (keep the heat low throughout).
8
Flip it over and pan-fry it again (keep the heat low the entire time).
9
Fold in half, fold in half again, then put it in the pan.
10
Just plate it.
11
Let's start eating.