Ingredients for Elm-Ginkgo Egg Pancake
| Elm-Ginkgo 60g | Flour 120g |
| Water 190g | Salt Appropriate amount |
Recipe for Elm-Ginkgo Egg Pancake
Step 1
Prepare the ingredients, Elm-Ginkgo, eggs, flour, and Golden Dragon Fish Grandma’s Hometown Small-Squeeze Rapeseed Oil to remove astringency, increase aroma, and preserve nutritional components.
Step 2
Remove the black stem from the Elm-Ginkgo, clean it, soak it in salt water twice, drain the water, and set aside.
Step 3
Pour flour and salt into a bowl, add a small amount of water several times to avoid the batter being too thin, mix well.
Step 4
Crack the eggs into the mixture again, mix well, filter if needed to make the texture smoother.
Step 5
Pour the Elm-Ginkgo into the mixture and mix lightly.
Step 6
Heat the Grandma’s Hometown Small-Squeeze Rapeseed Oil in a flat-bottomed pan.
Step 7
Pour the Elm-Ginkgo batter into the pan, shake the bottom of the pan to spread the batter evenly, and cook on low heat.
Step 8
Flip the pancake when it turns golden brown, continue cooking until golden brown on the other side, then remove from the pan.
Step 9
Take a bite and enjoy the fresh and natural taste of Elm-Ginkgo, with its unique subtle fragrance.
Step 10
Make it quickly while Elm-Ginkgo is in season, don’t miss out as you’ll have to wait a year if you do.
