I often make this breakfast cake for children. There are vegetables, eggs, nutrition, no oil and health. Children like it. They can eat three or four pieces at a time and dip it in garlic juice. It’s even more enjoyable. Sometimes five round cakes can’t beat. Today, fish shared this oil-free egg and leek cake with my friends. Let’s have a try!
220g clear water
1 small handful of leeks
Proper amount of salt
1 tsp pepper powder
Step 1Prepare the ingredients you need. Clean the leeks and control the moisture. In a large bowl, add 150g flour, 2 eggs, 1 tablespoon salt and 1 tablespoon pepper powder.
Step 2Add an appropriate amount of water, about 220g, also depends on the water absorption of flour. Some flour has strong water absorption, so you need to add more, and some flour has poor water absorption, so you need to add less water, depending on the situation.
Step 3Do not add water at one time. Add it appropriately according to the state of the batter. Stir it while pouring. Add it slowly until the final batter is a little thick, but it can flow smoothly.
Step 4Then cut the leeks washed and dried, add them to the batter and stir evenly.
Step 5The non stick pot is heated on the fire without oil. Use a rice spoon to put a spoonful of batter into the pot, quickly pick up the pot and rotate, so that the batter flows naturally to form pancakes. The amount of batter depends on the size of your non stick pot.
Step 6When you see that there is no wet batter on the batter surface or there are still a little bit left, and there are many small holes on the surface, it means that this side has been burned. Turn it over and burn it for about 20 seconds.
Step 7Oil free healthy leek egg cake is ready. With a bowl of porridge, it is a nutritious breakfast. Oil free healthy leek egg cake is soft and fragrant. Children can eat three or four at a time. Some mashed garlic is more delicious.