Making method and ingredients of crispy Shandong coarse cereals pancake.

(1) 500g of medium gluten flour, 25g of corn flour, 25g of buckwheat flour, 50g of soybean, 900g of water, appropriate amount of edible alkali 1 g, appropriate amount of chopped green onion, appropriate amount of dried radish, appropriate amount of lettuce, appropriate amount of sweet noodle sauce and appropriate amount of biscuits.

2. Practice

(1) Weigh all dry powder. Add 0.5g of edible alkali into water and stir well, then pour it into flour and stir into batter.

(2) Take a spoonful of prepared batter, lift the spoon, and the batter dripping down the spoon will be thick.

(3) Let the batter stand for 40 minutes, stirring twice in the middle, so that all undissolved pimples are dissolved.

(4) First heat the pot for 3 minutes to preheat. Coat the bread with a small fire. First, put a spoonful of batter into the side of the right handle of the pot, spread it counterclockwise along the pot edge with a scraper, spread it to the top, then scrape it to the middle to the bottom, and then circle it clockwise to the upper left corner to complete the whole bread smear.

(5) Beat in an egg. Press the egg mixture with a scraper and spread it out in circles.

(6) After the egg liquid is solidified, shovel the whole dough along the edge of the pot with a shovel to separate the bottom of the dough from the pot surface.

(7) Add chopped green onion, dried radish and lettuce. Roll it up from the bottom to 1/2 of the cake and brush it with a layer of sweet noodle sauce.

(8) Put shortbread, and the shortbread is folded in half from the middle. Roll it up and cut it in the middle with a shovel. Don't cut it off.