【Northeast】Spring Pancake

Overview

In the Northeast, there is a habit of eating spring pancakes at the beginning of spring. To make the spring pancakes thin and chewy, I am used to kneading the dough with hot and cold water in a ratio of 2:1, and then adding an appropriate amount of salt. The pancakes baked in this way are very chewy. You can try it

Tags

• staple food
• home cooking
• cake
• cold water
• flour
• boiling water
• salt
• vegetable oil

Ingredients

Steps

1. 1 Mix flour and salt, add boiling water, stir the flour into floc

   

2. 2 Add cold water and knead the dough into a smooth dough, cover it and let it rest for 30 minutes

   

3. 3 Divide the risen dough into 10 equal portions

   

4. 4 Press the divided small dough into a cake shape and brush the surface with vegetable oil

   

5. 5 Stack 2 dough pancakes together

   

6. 6 Take one dough cake and press it with a rolling pin a few times. This will make the two dough cakes more docile

   

7. 7 Use a rolling pin to roll it into a thin pancake, the thinner the better

   

8. 8 Do not put oil in the pan, put the rolled out cake over low heat

   

9. 9 When the middle of the cake puffs up, turn it over and bake for another half minute

   

10. 10 After taking it out of the pan, separate the cake from the middle while it is still hot

    

11. 11 Once everything is done, you can roll it with whatever dishes you like