Pancakes can be made of medium gluten flour or low gluten flour. High gluten flour is not recommended. High-gluten flour has a high content of protein, which is easy to gluten, and pancakes are not fluffy enough. Medium gluten flour refers to ordinary flour, and its protein content is about 1 1%. Medium gluten flour is suitable for making Chinese pastry, such as noodles, steamed bread and jiaozi.

Medium gluten powder: milky white in color, between high and low powder, semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. And this kind of flour packaging is usually marked on it.

Steps of pancake dough mixing: Step 1: Add a catty of rich flour into the basin, and the measuring cup next to it is filled with warm water. (Add about 350g of warm water to a catty of flour) Slowly add the flour into the basin and stir it by hand to make it into dough. While stirring, wipe the surface of the basin with your hands to achieve three lights (basin light, surface light and hand light).

Step 2: Add a little oil at this time and put it in by hand. Finally, pick up the dough and beat it in the basin (pancakes made with oil on the dough are more crisp, and beating the dough hard will be more moist and easy to use). Finally, cover with plastic wrap at room temperature and use it half an hour after waking up.