| 面粉flour | 200g |
| Water | ~280ml (runny consistency) |
| Eggs | 2 |
| Sugar | 1 tbsp |
| Salt | 1tsp |
| Yeast | 1tsp |
| Sweet potato flour or tapioca flour (optional) | 3tbsp |
| Chopped green spring onions | Handful (optional) |
| Sichuan pepper powder | 1tsp (optional) |
Dissolve 1tsp yeast in a bit of warm water, leave standing. Meanwhile, place flour (roughly 1.5 cup), ~1-1.5tbsp sugar, 1tsp salt, sichuan pepper powder, chopped green spring onions in a large bowl. Then top up yeasty water to ~2 cups, mix with flour mix. Add two eggs and mix well. The batter should be runny, which allows it to spread well and quickly in the pan later. If have time, leave the batter to stand for the yeast to work. Meanwhile cook the desired pancake fillings. ~10-15min. Heat a hot non-stick flat pan, no need to oil. Place one scoop of batter in centre and angle the pan in circular motions to spread the batter as fast as possible. Leave on medium heat for 2-4min, turn over, wait for another 2min. Done.