Main ingredients: 210 grams of wheat flour, 30 grams of soybean flour, 30 grams of corn flour, 30 grams of mung bean flour,

Accessories: 260 grams of water, 5 grams of five-spice powder,

Method/Steps

What is the proportion of multigrain pancake flour? Generally, the proportion of multigrain pancake flour is wheat flour accounting for 70% and other miscellaneous grains such as corn flour, soybean flour, mung bean flour, etc. accounting for about 20-30%. Moreover, the thickness of multigrain flour should be similar to that of wheat flour. If it is too thick, it will affect the taste. Don’t put too much grains at once, otherwise the pancakes will fall apart easily. The ratio of pancake and fruit flour is 1:1:1 for mung bean noodles, millet noodles, and wheat noodles. You can also add some miscellaneous grains according to your local conditions and personal preferences.

The method and order of making the batter (generally 1.2 kilograms of flour to 1 kilogram of water) first put an appropriate amount of water in the container, then pour the flour in and stir, and stir clockwise until the water and flour are mixed. Melt into a paste (you can add a few eggs and a little cooking oil so that the baked pancakes will be more fragrant. This is a personal suggestion and can be determined according to your personal situation) and let it sit for about 10 minutes, stir again, and then let it stand for another 10-15 minutes. Stir again so that the flour and water are fully integrated and there will be no small lumps. It is appropriate to stir the batter with chopsticks until it feels very strong and firm, and it is suitable to drip about 2-3 cm outside the top. If the batter drips too long, it means it is too thin, and then add a little flour to prepare it.

Make pancakes (it is recommended to use medium or low heat and pay attention to the heat). Heat the pancake pan on the fire, wipe the surface of the pan with oil cloth, and then pour the prepared batter onto the pancake pan. When you start baking pancakes, you can use a small rake to scrape the batter clockwise from the center of the pancake pan to the outer circle of the pancake pan until it reaches the edge. You can also use a scraper to scrape the batter from the edges to the middle until it forms a complete round pancake. That's it. If there are holes, you can add a little less batter to fill them up. You can also scrape them back and forth in a zigzag shape. In short, you can spread the pancakes smoothly and thinly. When you see that the pancake is about to turn brown or cooked, you can use a spatula to make a small opening along the edge and gently lift the pancake with your hands to remove it. Every time you start frying pancakes, it is recommended not to eat the two previous ones because the heat is not very good when it is just put in the pan, and impurities or dirt that has not been used in the pancake pan for a long time can stick off. When you make several pancakes in a row and it feels difficult to remove them, just wipe the pan with an oil cloth and you can remove them easily. Repeat this and a basin of batter will be ready in no time. You can add some of your favorite vegetables, ingredients and sauce to the prepared pancakes to create a delicious multigrain pancake.