Shandong pancakes how to do

Cornmeal Ken white flour together with yeast, into the warm water and stirred into a paste, 90 minutes, the batter up gun.

The round called griddle, holding the "Chi Chi", while the hand rotating the "griddle" push plate, while using the "Chi Chi" to push the batter to travel.

From the center of the griddle, they slowly pushed the batter in a circle around the griddle, and soon there was a thin layer of batter all over the griddle.

To the center, use the grate to push the dough into the batter tube.

The batter cooks quickly when exposed to heat.

It is very important to be sure of the speed and the heat.

When the heat is right, you can uncover it.

The pancakes are soft when removed from the griddle and become crisp as they cool. Place on a covered curtain.

They are thin and very crispy. It can be smeared with a big sauce and rolled with scallions, authentic Shandong big pancakes.