Egg and Scallion Pancakes
Instructions
- Flour, eggs, yeast, chopped green onion, add warm water
- Stir into dough
- Knead into smooth dough
- Divide into five sides and brush with a thin layer of oil
- Cover with plastic wrap and let rest for 30 minutes
- After rising, roll into cakes
- Apply some oil and sprinkle some salt
- Cut a radius
- Roll up the edges into an ice cream cone shape
- Pinch the edges tightly
- The bottom of the “ice cream” triangle also has a closing edge
- With the pointed end facing up, press flat with the palm of your hand and let it relax for five minutes.
- Then use a rolling pin to roll it out thinly
- Preheat the pan and brush oil on both sides of the pancake
- Fry until the center bulges and both sides are golden, then it is ready to serve.
Tried this recipe?Let us know how it was!