Momo & Oreo's Paradise

我們喜歡在周末吃豐富的早午餐。

這個青蔥鬆餅的做法是我前兩天在電視上看到的，我再自己改良成我自己的版本。

We like to have a nice brunch during the weekend.

I saw someone was making this spring onion pancake a few days ago on a TV show, I changed it to my own version.

這些青蔥是早上老公才從我家後院採收的。

我先把蛋黃跟蛋白分開，蛋白打發，蛋黃留著備用。

再來準備鬆餅糊，材料有麵粉、baking powder、鹽、優格、胡椒、切碎的青蔥和打發的蛋白。

舀入麵糊到事先加油預熱的平底鍋，兩面各煎個2-3分鐘。

煎鬆餅千萬不要去壓它，這樣才吃的到蓬鬆感。

在準備配料的同時，把煎好的鬆餅先放到50-75度烤箱保溫。

配料有煎培根和煎蛋黃。

煎蛋黃是用之前沒用到的蛋黃加鹽和胡椒再用煎過培根的油，味道很香。

The spring onions were harvested by Tino from our little garden this morning.

First, I separated the egg whites and the yolks, beat the egg whites till frothy, and left the yolks aside for later.

Then, I prepared the pancake mixture.

The ingredients were: flour, baking powder, salt, yogurt, pepper, chopped spring onions and the frothy egg whites.

I spooned the mixture onto a preheated frying pan, and fried both sides for 2 to 3 minutes.

Don't press the pancake when you are frying it, and it will taste more fluffy.

While I was preparing the side dishes, I put the pancake into the oven which I preheated to 50-75 degree.

The side dishes were fried bacon and yolks.

I used the yolks which were left over from ealier and added some salt and pepper to make the fried yolks.

It smelled very nice.

有人迫不及待要吃。

Someone just couldn't wait.