Ingredients for Egg Pancake
| Flour 500 | Cold Water 140ml |
| Hot Water 120ml | Eggs 5 |
| Bacon Proper amount | Salt Proper amount |
| Beiwang Sauce/Sweet Bean Paste According to personal taste | Scallions Proper amount |
| Lettuce Proper amount | Flour (for oil paste) 80g |
| Vegetable Oil (for oil paste) 40ml |
Steps to Make Egg Pancake
Step 1
Mix half of the flour with hot water, and the other half with cold water, knead together until uniform. If the dough is sticky, let it sit for a while before continuing to knead. Divide the dough into equal portions, place them on an oiled plate, spray oil on the dough, let it rest for half an hour or refrigerate overnight.
Step 2
Roll out the dough with a rolling pin, spread oil paste evenly in the middle of the dough, leaving about 1cm around the edge without oil paste; fold the dough into a small square.
Step 3
Let the dough rest for 15-20 minutes, then roll it out into the desired shape.
Step 4
Preheat the pan, cook one side over medium-high heat until bubbles form, flip it over and add beaten eggs. Cook until puffed up.
