How to make multigrain egg pancakes

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making multi-grain egg pancakes.

1. Mix the powder evenly

2.12 Add water

3.21 Mix until there is no dry powder

4. Cover with plastic wrap and let sit for 1 hour. Let the batter develop its own gluten and be a little sticky

5. First, preheat the pancake pan, then take a spoonful of batter and pour it on one side of the pan. It is best to keep the scraper and the pan vertically so that the pancake will be very thin. If you scrape sideways, not only will the spatula easily get stained with batter, but it will also easily become too thick.

6.1 Take out an egg! Hold it with one hand and knock it against the edge of the pan to squeeze the egg onto the pancake! Then throw away the eggshells

7.2 So a pancake skin is successfully completed

8. Use a spatula to chop the eggs to break up the egg yolks, then spread the eggs randomly on the pancakes.

9. When the eggs are set and the pancakes are crispy, you can spread the sauce on them and sprinkle them with green onions (if you want to sprinkle cucumbers, pickled mustard tubers, or cilantro, go for it)

10. Wrap a piece of homemade crispy biscuit, scrape the pancake with a spatula (our pan is non-stick so there is no need for a pancake shovel), and fold the pancake in half. Use a spatula to cut it in half, put some sausage in it and you're ready to eat.

The method of making multi-grain egg pancakes has been introduced, but everyone’s understanding and mastery of it is different. Below you can try it according to your own understanding.