Whole wheat green onion egg cake (whole wheat pancake)

A nutritious and delicious whole wheat egg pancake with green onions, due to the addition of whole wheat flour and a lot of chopped green onions, the appearance will not be so smooth and beautiful, and the taste is soft and delicious, which is definitely what I like, so I will summarize and record it in detail, and friends in need can refer to it!

Ingredients

Wholewheatflour:40g(highglutenwholewheatflour)

All-purposeflour:40g

Eggs:2

Chives:5stalks

Blackpepper:Appropriateamount

Salt:2g

Edibleoil:appropriateamount

Warmwater:130g

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Cooking Instructions

Mix 40 grams of whole wheat flour with 40 grams of plain flour (whole wheat flour is the same high-gluten whole wheat flour used to make whole wheat toast).
Add 130g of warm water and stir until there is no dry powder, and stop for 10 minutes (let the batter wake up and the cake will not rot).
Crack in two eggs, add pepper and 2g salt and stir well.
Add about 60 grams of chopped green onions, the characteristic of this cake is that it must be made with small chives, and the amount of green onions is extraordinarily large, the characteristics of small chives are mostly leaves, green onion leaves can not only add fragrance to the cake but also be as nutritious as green vegetables, and have the effect of warming and replenishing as breakfast.
Add the chives and stir well.
Pour about 8 grams of cooking oil into a non-stick pan (the amount of oil used in this pancake is more than that of ordinary pancakes, because the large amount of chopped green onion added needs to be fried to come out).
Shake the pan so that the oil evenly spreads all over the bottom of the pan, pour in the batter when the oil is warm, and shake the pan to spread the batter (or use a spatula to spread the batter).
Turn on the lowest heat when pouring the batter, and then turn to medium-high heat after the batter spreads out, and flexibly adjust the heat according to the thickness of the pot.
One side solidifies, the color turns yellow, and then the other side of the kang is turned over.
If the kang in the previous step is light, turn over the kang for a while until the kang is cooked, and adjust it flexibly.
After the kang is cooked out of the pot, it can be eaten beautifully with chili sauce, this cake and various chili sauce are really a perfect match, and the sauce must be the finishing touch when eating!
Take a picture in the dappled light of the balcony! It can be rolled up with various flavors of chili sauce and eaten with a spicy and soft texture, so I love it! Pair it with a glass of milk or a bowl of gruel for a beautiful breakfast! This cake also belongs to the category of "although I am ugly, but I am very gentle"!

May you also make delicious food and live a happy life when you see the recipes!