How to make pancakes

Pancakes are a convenient food made of coarse grains, characterized by: a wide range of raw materials, can be coarse or fine, easy to make, easy to carry and save, eat without heat processing, both economic, and affordable. Chengde is a mountainous area, producing sorghum, grain, corn and other grains, for the production of pancakes provide sufficient raw materials. From the geographic location and transportation, before the Republic of China, the transportation here is very backward, the businessmen in and out of Guanjia, tourists and farmers selling firewood, have to prepare enough dry food to travel, pancakes have become a convenient food everyone is happy to carry. Later, the pancake spread to the city, some restaurants and vendors in order to attract customers, in the production of pancakes in the process of continuous research to improve the quality of pancakes have also been improved. Production Methods: [Ingredients] 5000 grams of millet, 1000 grams of soybeans. [process] grinding: remove impurities in the millet and soybean soaked in water for 2 hours, and then ground into noodles, placed in a basin. Pancake griddle: pancake griddle on the fire, brush a layer of oil, scoop a spoonful of rice paste poured on the griddle, and then use the wooden grill to the right to rotate the rice paste spread, spread into a flat and thin pancakes, cooked to golden brown when cooked. Pancake ingredients: mung bean flour, add some millet flour and white flour (to increase the role of viscosity), and then add water to make a paste. [Beijing are only made with white flour, just a little sticky] Method: Take a spoonful of batter and pour it on a hot iron plate (pan, it is best to spray/brush some oil), scrape the batter with a small scraper to form a large pancake, beat an egg, scrape it with a scraper, sprinkle cooked sesame seeds, chopped green onion, chopped cilantro and then flip the pancake over, brush it with sweet noodle sauce and chili sauce, put on the fruits (fritter), roll up the edges, and then fold it in half and then it is done.

The pancake is ready when you fold it in half.

There are several ways to make pancakes, but I've seen two techniques: "spreading" and "rolling". Spread" is a relatively thin paste poured on the griddle, with a bamboo batch, scrape off the top layer, uncovered a layer of sticking to the griddle into; and "roll" is a wet dough on the griddle on a layer of the rest of the process is the same. Crafted pancakes are very thin, backlight can see the opposite side of the silhouette. Our hometown like to eat sour pancakes, that is, with fermented corn paste cooked out of the sweet and sour, good for digestion.　Cooked pancakes can be stored for a long time, some places people will put the pancakes in the hoard stored, eat when you take out, with a rice broom wet with water, folded up into.