Pancake batter mixing method

The mixing method and practice of pancake batter are as follows:

I. Ingredients ?

Soybean flour: millet flour: medium gluten flour 1:1:1?

Two, Shandong pancake practice ?

1, will be a variety of grains separately in different containers inside (rice grain size is different, soak time is different), this morning soaked with warm water, placed at room temperature. The rice paste should not be too dry.

2, after mixing well, you can prepare to spread pancakes.

3, bean flour, white flour and water into the consistency as shown, not too thin. (Non-stick frying pan roasted peppercorns, cumin. As shown in the picture after the color change rolling pin into powder. (In the batter add salt, thirteen spices, prepared cumin, let stand for 20 minutes).

4, the griddle must be hot, water droplets dripping into the state of immediate evaporation. Get a spoonful of batter on the griddle, with a push plate immediately pushed away, spread into a round, more than ten seconds to mature! The force should be appropriate, in order to cook a good thin pancake!

5, the fire is just right, start the griddle.

6, the finished product is as follows

Pancakes are mostly made of coarse grains, often eat pancakes can promote gastrointestinal peristalsis, good gastrointestinal health; second pancakes are chewy and chewy, often eat pancakes are beneficial to the dental health, there are a lot of old ladies are 70 years old or so, teeth are still strong, ask her what health care methods, the answer is to eat pancakes often!

Pancakes are a great way to get the most out of your life.

Pancakes can be made from wheat, beans, sorghum, corn and other grains, containing a variety of nutrients in the grain itself, easy to eat, is the body's basic food for energy, and then rolled into a variety of vegetables, eggs, meat, and other ingredients, nutritious, and loved by the people.

Reference source Baidu Encyclopedia pancakes