Shandong multigrain pancakes

Overview

If you like multi-grain pancakes, come here! ! Do you want to make pancakes with the same crispy crust as those sold outside? Here is the recipe~~ Warm and crispy multi-grain pancakes! The photos I took this time are all very ugly. I’ll take a look at them below. Who made some of my family members rush me to serve pancakes? The pancakes I made were well received. I want to share the good stuff with you all! I searched on several food websites, but couldn’t find this method of scraping out ultra-thin pancakes, so this should be the first original creation. You can make super delicious multigrain pancakes at home! ~O(∩_∩)O~

Tags

• staple food
• home cooking
• all-purpose flour
• buckwheat flour
• crispy
• dried vegetable and meat stuffing
• mustard grains
• soybean flour
• soybean paste
• sweet potato starch
• dry yeast
• water

Ingredients

Steps

1. 1 Add 20g flour to yeast and a small amount of water and mix well to make a dough and let it rise;

   

2. 2 After the dough has doubled in size, add the measured amounts of flour;

   

3. 3 Add 1 tsp of sweet potato starch;

   

4. 4 Add appropriate amount of water and stir to form a thick paste, as shown in the picture;

   

5. 5 After mixing, let it sit for 10 minutes, stir again, and let it stand for another 20-40 minutes, until the batter feels as strong as a rubber band;

   

6. 6 Spoon a spoonful of batter onto the preheated electric pan and scrape it with a scraper;

   

7. 7 Scrape out the excess batter, set it slightly, then add an egg and disperse it in the same way;

   

8. 8 Sprinkle with garnishes and mustard seeds;

   

9. 9 The egg liquid has basically solidified and the four sides of the pancake have become raised. Fold 1/3 of the pancake and apply an appropriate amount of sauce;

   

10. 10 Put the pancake on top, fold it up, and press it with a spatula in the middle;

    

11. 11 Fold the pressed part in half and serve on a plate! In fact, it’s more practical to just grab it and nibble it~