More fragrant than steamed buns and fried dough sticks, healthier than fried dough sticks, everyone in the family loves it for breakfast, and I make it occasionally!

Breakfast is usually prepared the day before, and it only needs a secondary processing on the second morning. It's designed to be as quick and convenient as possible. However, sometimes things are delayed, and you won't have prepared breakfast by the morning. Then you have to make it from scratch. When I don't have ready-made breakfast, I usually choose to make pancakes and rice porridge. Rice porridge takes about 30 minutes to complete automatically, and during that time, I'll have prepared the staple food.

I always thought making pancakes was the most convenient. If you don't want to make the dough, you can use the batter method, mixing the flour into a flowing state and frying it in a pan. The batter can add eggs, vegetables or fruits, which is very convenient. Also, I like to make hand-made layered oil pancakes, which are loved by my whole family. These pancakes have a good texture, have a chewy texture, and with proper methods, they are soft and fragrant.

Today I recommend a very delicious multi-layered oil pancake. The pancake has many and thin layers, is soft and tender, and has a chewy texture, which is better than buns and fried dough sticks in terms of fragrance and health.

When I make these dead face soft pancakes, I never use activated yeast. Activated yeast makes the dough sticky and difficult to handle. Even if it's cooked, it won't taste as good as using this method. Activated yeast is only suitable for making single pancakes, such as those rolled with oil, with shredded vegetables and leek.

Today's soft pancake can be made early and mixed with dough, or prepared in advance in the evening and refrigerated. Both methods have about the same effect, as long as the dough is not too hard, it's still delicious to make.