Scrambled Egg Pancake

Scrambled Egg Pancake

　　1. Crack 4 eggs into a large bowl and whisk them clockwise;

　　2. Add a cup of warm water and stir well, then add an appropriate amount of flour (just enough to make a thin, sticky batter) and mix thoroughly;

　　3. Add a suitable amount of vegetable oil (to prevent the pancake from sticking while cooking);

　　4. Add pre-chopped spinach puree, chopped green onions (preferably the green parts), and shredded carrots (about 2 cm long). Add only a small amount (otherwise the pancake may break);

　　5. Add an appropriate amount of salt and chicken bouillon, stir well and set aside;

　　6. Heat a non-stick pan over medium heat without adding any oil;

　　7. Scoop a spoonful of the prepared egg batter into the center of the pan and immediately spread it outward into a thin, round shape. (You can tilt and rotate the pan to do this). Wait a moment until the pancake can move slightly in the pan, then flip it over to the other side. It’s ready to be taken out after about 30 seconds to 1 minute.