Multigrain pancake ratio

Many people prefer to eat multi-grain pancakes. This is because multi-grain pancakes contain some multi-grain, which is very good for the health of the body. It can promote digestion and prevent constipation. When making multi-grain pancakes, some recipe proportions must be taken into consideration. For example, prepare appropriate amounts of corn flour, soybean flour and white flour, and the ratio between them must be well-balanced, so that delicious multi-grain pancakes can be made.

Multigrain pancake ratio

Batter recipe: the flour-water ratio is about 1:1.3. 1.2 jin of white flour, 4 liang of corn flour, 1 liang of soybean flour, 1 liang of mung bean flour, and 1 liang of buckwheat flour.

How to make multi-grain cakes: 1. Put 150 grams of ground flour into a bowl. Add flour and corn flour, add 400ml of water, and mix into a flowable batter;

2. Prepare eggs, cucumbers, sausages, and preheat the electric baking pan;

3. Add a spoonful of batter, spread it out, fry until it changes color and solidifies, move it aside, and beat in the egg;

4. Put the pancake on the egg, press lightly, fry the sausage in the pan until fragrant, and spread the sauce on the egg after it is cooked;

5. Add cucumber shreds and sausage, roll it up and you can eat.

Multigrain Pancake Recipe

Crispy multi-grain pancakes (Shandong multi-grain pancakes). The invention is characterized in that the mixture is composed of the following components and weight percentages: 85%-90% wheat flour, 3%-6% corn flour, 3%-5% sorghum flour, 1%-3% soybean flour and 1%-3% buckwheat flour. The mixed flour is added with water in a ratio of 1.2:1, stirred into a paste, a spoonful of the mixture is scooped out with a spoon and poured onto a heated steel plate, spread evenly with a push plate, baked for about 1-2 minutes and shoveled off with a spatula. The invention has the advantages of good taste and rich nutrition, and is more preferable if eggs, shallots, flour paste, spicy paste and fried dough sticks or fried crispy biscuits are added and wrapped in the baking process.

The main tools for making pancakes are griddle, oil rub, scoop, spatula and spatula.

Griddle: A round plate made of cast iron with a smooth upper surface and a slightly convex center. It has three legs for support. It comes in different sizes and shapes. A medium-sized griddle has a diameter of about 65 cm. The bottom of the griddle is heated with fire and pancakes are made on it.

Oil-cleaning brush: commonly known as "oil-cleaning brush, oil-cleaning brush", it is a square-shaped brush made of cloth. Some are also made of corn husks and are soaked with edible oil. Before making pancakes, grease the griddle with oil. Scoop: Scoop the batter onto the griddle.

Rice sieve: Usually made of bamboo, but can also be made of a wooden board with a handle. It is used by hand to push the batter so that it is evenly spread on the griddle. Some places use "chizi" or "pizi", which have the same function as shuzi. The process of spreading the batter by dragging the spatula with hands is called "spreading".

Shovel: In some places in Shandong, it is called "qiangzi", which is used to pick up and remove the pancakes along the edge of the griddle.