I voted for the first and it didn't count. XD
The first one is plain pancake.
Maybe do some little tricks to it.
Add a little extra oil baking a thinner crisp one, then get some Flakes, like sesame and nuts to add texture.
BTW:
I wondered why anywhere else except north-east China making
porridge differently.
Then I found, we treat porridge the way south Chinese use soup or tea, and somewhere I heard of to use old water or milk or beer. This porridge is made from various grains, beans, peanut and corns, around 20g~100g solid per litter of water, commonly cooked in pressure pot for 30 to 45 minutes. And water. Plain thin Congee is a kind of this.
If you make the thin porridge which have little flavour, you can add more salt to pancake, the porridge do better job than its counterpart to wash out the taste of other food.
I like porridge to be thinner, somewhat sticky watery taste, no seasoning added. Best serve at higher than body temperature and only first time out-of-pot, for me 40 to 45 degree would be nice.
I don't agree with each meal must contain strong flavoured food, this will make you less sensitive to flavour and textures. But getting used to strong flavour will give more tolerance as you may not detect bad taste underneath.
In China, I never liked to eat outside or having food delivered, their seasoning is often too much and many with *special ingredients* I would not find in the supermarket.
