How to make pancake crust

The most important thing in making pancakes is the pancake skin. The most important thing about pancake skin is the preparation of the fabric. There are white flour pancakes, corn flour pancakes, multi-grain pancakes and so on. In addition, salt and water should be added, and the ratio of hydrated flour should be adjusted well, so that delicious pancake skin can be made. Generally, it should not be too thick, and the prepared flour should not be too sticky afterwards. It should be diluted a little so that it can be spread thinner. It can also be made into vegetable pancakes, which are nutritious and healthy.

How to make pancake crust

Ingredients: flour, salt, chopped shallots, water. Method: 1. Add flour, salt and water and mix into a batter. You can control the thickness yourself. If it is thicker, it will be thicker; if it is thinner, it will be thinner. I like to add some green onions or celery to the batter, which makes it look good and taste good (we usually put Sichuan pepper leaves in our hometown). Of course, it’s okay not to put vegetables in it, since you still have to wrap vegetables in the pancakes anyway. 2. Brush a thin layer of oil in the pan, scoop the batter into the pan with a spoon, and use a scraper to scrape the batter into a round shape, trying to be as even as possible (I save trouble and just use the back of the spoon to scoop the batter, which is also more convenient) 3. When the surface of the batter has changed color, you can turn it over, and then fry it for about one minute. 4. When the pancake is ready, you can roll it with your favorite dishes and eat it, such as shredded potatoes, scrambled eggs, cold shredded cucumber, etc., any dish you like will do.

Method 2

Introduction: The street-side pancakes have always been my favorite. They are made fresh and served hot. They are really delicious. Watching others make them, I felt that they are not difficult. Finally, I decided to try it myself at home today. I'll try the pancake too. Ingredients: rice, mung beans, noodle sauce, chili sauce, fried dough sticks, eggs, onions, coriander. Method: 1. First, grind the rice and mung beans into powder, then add water to make a batter. Spread a little oil on the bottom of the pan, pour in an appropriate amount of batter, shake it around, and shape it into a pancake. 2. Add another egg and beat it. 3. Then turn the pancake over, spread the bean sauce and chili sauce on it, and then put the fried dough sticks, coriander and green onions on it.

Method 3

Ingredients: 2 medium-sized potatoes (about 300g), 1 egg, 80ml milk, 1 tablespoon (15g) chopped green onions, 1 teaspoon (5g) each of sugar and salt, 50g glutinous rice flour, 1 tablespoon (15ml) oil. Method: Wash the potatoes, steam them in a steamer over high heat until cooked through, take them out, peel them after they have cooled, and press them into mashed potatoes with the back of a spoon. Beat the eggs in a bowl, add milk, sugar, salt and glutinous rice flour, and stir evenly in the same direction with chopsticks. Then add the mashed potatoes, mix evenly and knead into a large mashed potato ball. Divide the large mashed potato dough into several smaller doughs of equal size and knead them into balls. Heat the oil in a frying pan over medium heat until it is 70% hot. Put the mashed potato balls into the pan (leave a certain distance between each one), then flatten them lightly with a spatula and sprinkle some chopped green onions on the upward side. Fry for about 2 minutes, until the bottom is slightly hard, then turn over to the side with chopped green onions and continue frying for about 2 minutes.