Shandong miscellaneous grains pancakes are especially delicious. What tools should I prepare at home?

Although there is no self-made tool for Shandong miscellaneous grain pancakes, you can make miscellaneous grain pancakes with a wok and spoon at home! Homemade miscellaneous grains pancakes don't lose the pancakes sold by pancake stalls! Moreover, the homemade pancakes have higher egg content and crispy skin! It's just that the thickness of pancake crust is difficult to control at first. You can master the technology by making a few more, and make thin, crisp and delicious pancakes ~

material

250 grams of flour

Coarse cereals powder (homemade) 50g

Eggs (optional)

Baking soda (optional)

yeast

water

Sweet sauce made of fermented flour

refined sugar

Sesame paste

peanut butter

Fuel consumption (optional and replaceable)

Wonton skin (replaceable)

edible oil

Vegetables (choose your favorite and put it in the cake)

Production steps

1. Make old noodles. Add 0.5g yeast to 50g flour (a little bit, grab at will, without weighing), then add water to make paste, and put it at room temperature for half a day in summer, or put it in the refrigerator for one day to ferment it into old noodles.

2. Make miscellaneous grains powder. Grind the existing grains at home into powder with a cooking machine. I used soybeans, mung beans, oats, millet, and finally corn flour. If you have sweet potato noodles, sorghum noodles and the like, you can also add them.

Make batter. Mix the flour and miscellaneous grains powder, add the old flour and an egg. Adding eggs will make the cake more fragrant and crisp.

4. A pinch of baking soda powder is dissolved in water (it can also be used to neutralize the sour taste, but it is easier to crisp with skin), and the dry powder is added with water to make a sticky batter and let stand for one hour. The consistency of the batter can refer to the batter on the pancake stall. It's best to make it thinner the first time, so that the pancakes can be spread out.

Make pancake sauce. Give priority to sweet noodle sauce, add sugar, sesame sauce, peanut butter, oil consumption and a little boiled water and mix well. The taste is always right, there is no strict proportion. There is no consumption of sesame paste, peanut butter and oil, and it can be eaten without adding it, which is a little light. But most importantly, there must be no less sugar! Although the sweet noodle sauce has the word "sweet", there is actually no sugar in the ingredients, so it should be seasoned with sugar. Add boiling water to dilute the sauce and spread it on the cake to make it evenly spread.

6. make crispy skin. I fried it with wonton skin. You can buy wonton skin or dumpling skin fried into potato chips in the vegetable market. When the oil is heated, it can be fried into golden brown. This step is simple.

7. Make a crust. Preferably a non-stick pan. If not, first wet the pan with oil, and then pour in the batter. First, turn on a small fire and heat the pot.

8. Turn the heat down, pour a few spoonfuls of batter into the center of the pot, draw a circle from the inside out with the bottom of the spoon, and the batter will spread out. This is also the reason why beginners need to dilute the batter, otherwise the batter is too thick and solidified before it is spread out.

9. After the batter is evenly spread, turn to medium heat to accelerate the evaporation of water and make the dough crisp. Don't touch the pancake skin! When the skin is ripe, it will bulge and automatically separate from the pot.

10. When the skin is ripe, it begins to bulge slightly, and two spoonfuls of chicken egg liquid are poured in the middle.

1 1. Spread the egg mixture evenly with the bottom of the spoon.

12. When the egg liquid is cooked, the crust on the edge is tilted, indicating that the cake has been fried very crisp and coated with pancake sauce.

13. Add crispy and favorite vegetables. I used cucumbers. It is best to choose vegetables that can be eaten raw or cooked easily, such as lettuce.

14. Roll up the skins on both sides and eat. Add the taste of cucumber, that is, the old Beijing chicken rolls don't fry chicken, hahaha!