Today I'm going to share the breakfast egg pancake recipe, it's done with just a stir, no kneading, very quick and easy.
This is an all-purpose recipe for pancakes that only requires a cup of water, a cup of flour, and an egg to make. The pancake batter made with this ratio is very good.

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Recipe:
Pan size:24cm
Pancake*6
My cup:11oz

Water 1 Cup. (11oz/320g)
All purpose flour 1 Cup (175 g )
Egg *1 (65g with shell)
Salt 1/2 tsp. (4g)

Cooking oil
Egg
Carrot
Scallion
Ham(diced)

Tips:
1. When the pan is hot, add the batter.
Fry on medium-low heat until all the batter is translucent (about 40 seconds)
2. Add eggs, shallots, and carrots, fry until the edges are raised, and watch the bottom surface of the biscuits dry out. (about 2 to 3 minutes)
3. After the bottom biscuits are dry, turn over and fry the egg side for about 30 seconds.
4. Flip over and fry for 30 seconds to 1 minute.

今天我将分享早餐鸡蛋煎饼果子食谱，搅一搅就可以完成，不用揉面，非常快速方便。
这是一个煎饼的万能比例配方，只需要一杯水，一杯面，一个鸡蛋就可以制作。按照这个比例做出来的煎饼面糊非常好。

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鸡蛋煎饼食谱：
平底锅：24厘米
煎饼*6个
我的杯子：11oz /320ml

一杯水320克（11 oz)
一杯中筋面粉175克
一个鸡蛋 65克（带壳）
盐4克（1/2 Tsp）

食用油
葱（或芹菜等其他蔬菜）
鸡蛋
胡萝卜
火腿丁（或者香肠等其他肉类）

Tips：
1、锅热，再加入面糊。
中小火煎到面糊全部变透明（约40秒）
2、加入鸡蛋和小葱，胡萝卜后，煎到边缘翘起，观察底部面饼变干。（约2～3分钟）
3、底部面饼变干后翻面，煎有鸡蛋的一面约30秒。
4、再翻过来底面煎30秒～1分钟。