Buckwheat Egg Pancakes - My breakfast, with flour coarse grain eggs carrots, nutritious and healthy
Black buckwheat egg cake, I added 1/3 of the black buckwheat on the basis of the traditional egg cake ingredients, which not only inherits the beautiful taste and rich nutrition of the egg cake, but also can supplement the lack of coarse grains in today's people.
<h1 class="pgc-h-arrow-right" data-track="5" > main raw material:</h1>
2 eggs, 250g of wheat flour, 80g of buckwheat flour, chopped carrots and green onions to taste
<h1 class="pgc-h-arrow-right" data-track="8" > step:</h1>
1: Prepare two eggs and beat them into the pot, after beating, add the chopped carrots and green onions in advance, add 1 spoonful of salt (2g) and a small amount of thirteen spices, and add half a bowl of water, stir with chopsticks
2: Add two cups of flour, about 250 grams, add 80 grams of buckwheat flour, here, the ratio of wheat flour to buckwheat flour is 3:1, stir into flocculent
3: Turn on medium-low heat, heat the frying pan, brush a layer of vegetable oil evenly in the pot, scoop two spoons of powder into the pot with a soup spoon, and quickly turn the pan so that the batter is evenly spread over the bottom of the pot into a round cake
4: Fry until both sides are browned, nutritious and delicious "black buckwheat egg pancakes" can be out of the pan.
Note: When adding water to the flour, do not add it at once, add it a small amount and add it many times, stir while adding, add a little water to stir and then observe, not enough to add, slowly add until it is appropriate
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