Self-raising flour 300g Eggs 3
Chive leaves Appropriate amount Table salt Appropriate amount
Pepper oil A few drops Ginger powder 2 grams
White pepper 2 grams Totole Chicken Essence Yidiudi
Peanut oil Appropriate amount
How to make scallion pancakes #spring's umami#Breakfast - scallion dough pancakes Illustration of how to do it 1

Step 1

Wash and dryDrained and chopped chive leaves #spring's umami#Breakfast - scallion pancakes Illustration of how to do it 2

Step 2

Put the chopped chives into a bowl, add salt, peanut oil, ginger powder, pepper oil, white pepper and Totole chicken essence and marinate for 30 minutes. #spring's umami#Breakfast - scallion pancakes Illustration of how to do it 3

Step 3

Beat eggs #春的香#Breakfast - Illustration of how to make scallion pancakes 4

Step 4

Add self raising flour #春的香#Breakfast - scallion pancakes Illustration of how to do it 5

Step 5

Add boiling water that has been cooled to 40 degrees and stir into a thick paste. #spring的avour#Breakfast - green onion pancakes Illustration of how to do it 6

Step 6

Let it rise until it doubles in size and there are many bubbles on top. Add the chopped pickled chives and stir evenly.#spring's umami#Breakfast - scallion pancakes Illustration of how to do it 7

Step 7

Grease the pan #spring's umami#Breakfast - scallion pancakes Illustration of how to do it 8

Step 8

Take a spoonful and shake the pan to make the batter even. #春的香#Breakfast - scallion pancakes Illustration of how to do it 9

Step 9

cover #春的香#Breakfast - scallion dough pancakes Illustration of how to do it 10

Step 10

Flip until golden brown on one side, then brown both sides until golden brown. #spring's umami#Breakfast - scallion pancakes Illustration of how to do it 11

Step 11

The baked cake is fluffy and soft. #春之香#Breakfast - Illustration of how to make scallion pancakes 12

Step 12

If you can't finish the cake, put it in a sealed bag and store it in the refrigerator. It will be soft and delicious the next morning. Cooking tips for scallion pancakes

I don’t have self-rising flour at home, so adding yeast to flour will have the same effect as a thick paste. If you have time to bake more, put it in a ziplock bag and freeze it, defrost it in advance before eating, and make it soft and soft the next morning. It is much more delicious than what you buy in the supermarket.