Method and ingredients of multi-grain pancakes

There are many types of pancakes, and there are all kinds of them. Many people like to eat this kind of snack. Generally speaking, they will choose to buy a pancake for breakfast on the way to work in the early morning. One of the most common type of pancake is the multi-grain pancake. This kind of pancake tastes better than other pancakes, and the nutritional value is also richer. This is mainly because multi-grains can promote the absorption and digestion of the human gastrointestinal tract.

Scrape Pancakes

Mix the fine flour into a paste, scoop it onto the griddle with a spoon, and use a smooth wooden piece to spread the batter, scrape it flat, evenly and thinly. When the periphery rolls up automatically, just peel it off.

The characteristics of scraped pancakes are that they are thin, crispy and crunchy, and are best eaten cold.

Pancakes

Knead the dough into a dough, roll it on the griddle, and use the heat of the griddle to stick the dough to the griddle to make a pancake.

Soak the raw materials until soft (if it is corn, break the corn into pieces as big as sorghum rice first), then grind them into paste on a mill and spread them out.

Two ways to make pancakes:

1. For sweet pancakes, spread the batter immediately after it is ground. 2. For sour pancakes, wait for the batter to ferment for a while and taste a little sour before spreading it (it is especially helpful for digestion). Also use a spoon to scoop the batter onto the griddle, and use a T-shaped rake to spread it outwards in circles starting from the middle.

Pancakes have the advantages of both scraped pancakes and rolled pancakes. They can be eaten cold, baked, or soaked in boiling water. They are especially delicious.

Date Pancakes

Boil the dates, peel and core them, mix them into dough or paste, and then make pancakes. They are nutritious and have a soft and sweet taste.

Vegetable pancakes

Vegetable filling: Stir-fry leeks, eggs and tofu together as filling.

Fold the freshly made pancake in half, add stuffing to one half, fold it over again (equivalent to sandwiching the stuffing), fold it twice more, and fry it in a pan with a small amount of oil. This is a vegetable pancake, which has a unique flavor.[1]

practice

Raw materials

50 grams of whole wheat flour, 50 grams of flour, 50 grams of cornmeal, and 230 grams of water. [2]

Ingredients: 50 grams of green onions, 100 grams of leeks, 3 eggs, and 2 sausages. Hemp leaves, lettuce, and mustard tubers.

Seasoning: a little salt, a little sweet bean sauce, a little oil.

Baking process

1. Prepare all the ingredients and sprinkle some salt on them.

2. Prepare and chop the green onion, leek and ham.

3. Mix the noodles with water into a paste. [3]

4. Brush a little oil in the pan and spread it into a thin pancake.

5. Pour an egg on top and spread it flat.

6. Sprinkle chopped chives, green onions, and ham, and place crackers on top.

7. Brush sweet bean sauce all around.

8. Wrap while hot.

Tips

1. The pancake should be spread thinner so that it tastes better.

2. It is not enough to use an ordinary spatula. You need to use a wooden spatula that is a bit like a triangle, which can be held by hand and is about 10 cm in size.

3. Sweet noodle sauce is the key, starch. Cannot be less.

4. If you like spicy food, you can add some chili sauce. Aniseed, starch.