Pancakes, as one of the traditional pastry staple foods in the north, are different in different regions. The pancakes have different flavors due to different seasonal vegetables.
In the past, a special kind of utensil was used to spread pancakes in the north. It was dark and light. It was very heavy. It should be made of cast iron. The bottom was thicker than the ordinary iron pan and heated more evenly. When I was a child, I had one in my family. My grandmother usually used it when she was spreading pancakes. Later, she disappeared after several moves. Now the pancakes are usually replaced by pan. The more advanced ones are electronic ones. I'm still used to using round bottomed iron pans.
Pancakes are delicious and easy to make, and can vary according to the different side dishes. You can make breakfast without heavy samples for a week! Mix the batter the night before and refrigerate it in the refrigerator. The next morning, add eggs and side dishes and mix them well to start spreading. A pancake takes about 3 to 4 minutes, and six pancakes from a breakfast stand for two or three people can be finished in less than half an hour, which is more energy-saving than making steamed bread. Of course, if there are a lot of people, it's better to steam steamed bread.
The basic ingredients of pancakes in my house are flour, water, eggs and salt. With shredded radish is shredded radish pancake, with zucchini is zucchini pancake, with green onion is of course chives pancake. This time I used onions instead of shallots. This pancake is more suitable for men.
When choosing onions, the drier the skin is, and the tighter the package is, the better. In my impression, the onion bought in the North used to have a transparent dry skin with a brown texture. However, the onion purchased now may have removed the outer layer of the skin, which is the crispy and tender one.