Spike breakfast stall does not break the skin of the big pancakes, the steps are super detailed

In the past, I couldn't make pancakes, I always broke the skin, or it was too thick, but finally, I studied the secret of making it delicious without breaking the skin, and made a super detailed production video. The pancakes made by this recipe are really delicious, you must try it~ I use ham and cucumber for the pancake filling, there is really no lettuce, lettuce is still recommended if there is lettuce at home————— March 12 question update 1, why am I the same batter ratio as you, and it is still not easy to turn over? Answer: Be patient, kiss, little fire! Hold your horses! Wait for the batter to completely solidify and then turn it over, what does it mean to completely solidify? Even if you wipe it hard, it won't stick to your hands. 2. Why am I making it so thick? Answer: Sister, when the batter arrives, the fire is a small fire, and the fire is too big to cook, but it's not too late to spread out... On low heat, pour the batter and boldly push it out with a spoon. 3. Can cornstarch be replaced with other starches? A: I'd love to answer this question, but I haven't tried it yet... When I make mille-feuille cakes, it is not easy to break the cornstarch skin, so I will add it when I make pancakes, and I can't answer the sisters if I can add other starches. ————- April 5th question update 4、How many cakes can this recipe spread? Answer: About 3, I am three 5 every time, is it okay to pan? Is an electric baking pan okay? A: I just make it with an electric baking pan, of course the pan can also be used, remember to use low heat, be patient. 6. Why do my pancakes still rot when they are turned over? Answer: Be patient, sister, in the case of the batter ratio is exactly the same, and the oil is applied, you must wait for the batter to solidify, lift it up with chopsticks to look around, and make sure it can be lifted up and then turn it over. —————— was written at the end, the recipe was sent out for nearly three months, the questions that could be answered were basically answered, and the common questions were also summarized. The magic of Chinese food is that there are countless ways to make the same food, and this recipe is just because I tried it and succeeded, so I want to share it, I don't think there is anything I did badly, you do it better, after all, the same spoonful of salt, two people can eat differently. So if you think your recipe is better, you can share it and write a new recipe, and at the most you is a record, not to correct anything. This recipe has been done by many kitchen friends, and I have done it many times, but some sisters really can't do it according to the recipe, I don't know why, sometimes there is such a metaphysics, probably because it is not suitable...————— Finally, thank you for the recognition of the sisters who did it, I have seen it, and I am very happy to help you~