A:
1. 1 ½ C all purpose flour
2. 4 eggs, well beaten
3. ½ C water
4. 1 t salt
5. ¼ t black pepper powder
6. 1 stalk of green onion
7. 2 C zucchini, finely shredded
B:
8. 1 ½ T canola oil
1. Mix everything listed in the A well
2. Heat a 12 - inch flat pan with medium temperature, add one tablespoon of canola oil. And make sure the oil is evenly spread over the pan. Add half of flour mixture, and again make sure the flour mixture is evenly spread over the pan, turn over the pancake when one side is light golden brown, and continue to cook, and turn off the heat when the both sides are light golden brown. Transfer the crepe to a serving plate. Add the remaining ½ tablespoon of oil, and repeat above procedure to finish the remaining. It should yelled two 12 – inch pancakes in total.
Notes: you can serve this pancake with Chinese rice soup, corn meal soup, or broth based soup.
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