1.Put a small amount of water into the container, mix mung bean noodles and ordinary flour according to the In a ratio of 1:2, sprinkle evenly into the water and mix evenly by hand.I didn't measure the specific amount of water, because the amount of flour is fixed, and you need to add a little more water later, don't add too much at once.Anyway don't get knotty.The consistency of the batter depends on its fluidity.Try to make it as thin as possible, so that it can flow in the pot~

2.Pan brush Oil, use a spoon to scoop the batter and spread evenly into the pan.The specific amount depends on the size of the pan.It can be used multiple times.Let the batter flow on the bottom of the pan until it is evenly spread on the bottom of the pan.Make sure the batter is fully flowing and covered before turning on the heat, and keep it on the lowest heat!

3. Wait until the pancake starts to change color from the middle until all around it changes color and is cooked., use a wooden spatula to lift up the edges and turn over.Crack in an egg and spread evenly with a wooden spatula.Wait until the eggs are slightly solidified and you are basically sure that the eggs will not flow out when you turn them over, then flip them over.Be sure to keep the heat low~

4. Turn over and brush with your favorite sauce , sprinkle with black sesame seeds, I use home-made chili sauce, you can choose tomato sauce, black pepper sauce, sweet noodle sauce, etc.Because I put the sauce, I didn’t add salt~ (In fact, you can just brush the sauce on one side)

5.Flip again, brush with sauce, and sprinkle with black sesame seeds.Done!