Just out of the pan, the freshly made egg-filled pancakes are soft and soft, with a slightly crispy crust, and paired with prepared sauces and fresh vegetables, a slice of ham sausage, and when you take a bite, the pancake and egg flavor is delicious and nutritious. It's a great breakfast to not be tired after working for a day. Street vendors charge 5 yuan for one egg-filled pancake, and adding a sausage and a bacon costs 8 yuan. It always feels like it's not as good as eating at home.

If you're staying at home, you don't want to go out for breakfast, why not try this egg-filled pancake. You can make it yourself at home and eat it with peace of mind. To achieve the taste of the street vendor, it's not difficult, just master 2 key points, ensuring that each pancake is full of egg and very plump. I've failed a few times before, and I looked at the masters online for guidance. After pondering, I finally succeeded, and now I can make the pancakes plump, bringing fun to the making process, and savoring it will bring unexpected rewards.

Today, I'm sharing my entire cooking process with you, from making the dough to wrapping the oil dough and then making the pancake. It's a meticulous process that requires patience to prevent oil dough from leaking or forming holes. Then, after placing it in the pot to pan-fry, from a thin pancake slowly expanding, it's a fascinating process, taking only a few minutes to fully cook the entire large pancake. This type of pancake is no worse than the ones sold on the street. When you bite into it right out of the pan, the crust is crispy and the inside is soft, and the whole family loves it. Since I've succeeded in making it, I no longer buy breakfast outside. I make several pancakes at a time and freeze them in the refrigerator. When you want to eat them, you can thaw them and eat them simply and conveniently. If you don't want to wake up early, you can make the dough the night before, and then use a very short time the next morning to quickly eat delicious egg-filled pancakes. If you like the taste, let's make it together! Here's a detailed cooking guide:

Egg-Filled Pancake

Main Materials:300g flour, 3g salt, 180ml warm water, 3 eggs, appropriate amount of oil dough, 2 green onions, 20ml oil.

Detailed Instructions:

Step 1: Put 300g of flour into a basin, add 3g of salt to increase the gluten of the flour, prepare 40-50 degrees warm water (not too hot to touch), add the flour in small amounts and stir with a chopstick to form a flour paste, add 20ml oil dough, making the dough even softer.

Step 2: Then knead into a non-sticky, smooth dough, cover it with a lid and let it rest for 5 minutes, then continue kneading, and the dough instantly becomes smooth.

Step 3: The dough is now kneaded, and you can take it out of the basin, spread it on a cutting board, don't knead it, and use your hands to roll it into a long strip, then divide it into 5-6 small dough pieces.

Step 7: Then round up the dough pieces and cover them with a bag to prevent them from drying out.

Step 8: Take the first rounded piece and flatten it with your hands, then roll it into a pancake with a diameter of 4-5cm in the middle and 5-6cm on the sides, scoop a spoonful of oil dough and spread it evenly, leaving a 1cm edge without oil dough.

Step 9: Use the method of wrapping dumplings, grab it with your hands, and pinch the edges tightly to prevent the oil dough from leaking. This step is very important, and the oil dough should be a little thicker for beginners, making it easier to puff up when making the pancake.

Step 10: After wrapping the oil dough, place it under the bag and cover it with a bag, allowing it to rest for 5 minutes.

Step 11: Beat 3 eggs into a cup, add a little salt according to your taste, and then pour in the prepared chopped green onion and mix well with a chopstick.

Step 12: Prepare a non-stick pan and add a little oil, turn the heat to low, and slowly put the rolled pancake into the pan, and shake it gently to flip it.

Step 13: The pancake will slowly expand after heating, and you can use a spatula to gently rotate it. The belly of the pancake will become bigger and bigger, just like a small drum.

Step 14: Flip the pancake again, the bottom is golden yellow, and then slowly pour in the prepared egg liquid, don't pour too much, too much will overflow the egg liquid, just a thin layer.

Step 15: After pouring in the egg liquid, place the face of the pancake down and pan-fry for a while, allowing the egg liquid to fully cook inside the pancake. You can use a spatula to gently turn the pancake, so that the egg liquid is heated evenly. About half a minute, after flipping the pancake again, the egg liquid is fully cooked, and the pancake crust is golden brown and fragrant. At this time, the egg-filled pancake can be taken out.

Step 16: Place the egg-filled pancake on a plate and enjoy it slowly. You can use your imagination to smear your favorite sauce on it. If you like meat, you can add bacon, or you can add a few pieces of lettuce. Whatever flavor you like, you can add it. It's really delicious. When you take a bite, you'll feel a sense of happiness. This is the taste of home.

says:

I use 300g of flour, which can make 5-6 pancakes. The brand of flour doesn't matter, the water absorption rate is different, so you can refer to the water amount, just make sure the dough is not hard. The oil dough is wrapped in the same way as wrapping dumplings, so it's easier to puff up when making the pancake. Remember not to break the dough when rolling it out.

Done! Sharing is finished here. If you like it, please collect it and make it for your family to try. If you like Little Qi's food, please follow me. Every day I will bring you different delicious foods!

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