Multigrain pancakes and fruits
Overview
I bought a new pancake mold and it works quite well. Haha~
Tags
Ingredients
Steps
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Make crispy cake first: Ingredients: Crispy cake: 70 grams of flour, 10 grams of salad oil, a little salt, 60 grams of water
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Mix all the ingredients evenly and let it sit for 1-2 hours.
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Cut the oil paper into 16*10cm size and apply oil
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Add 1 small piece of batter and spread evenly.
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Heat the oil pan until it is 80% hot and add the batter paper.
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The oil paper will separate from the batter, take it out and continue using it.
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Fry until slightly golden or golden brown to control oil
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Sauce: Appropriate amount of sweet noodle sauce, Lee Kum Kee garlic and spicy sauce, 1 spoon of sugar, 1 tsp of Maggi, a few drops of sesame oil, 1 tsp
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How to make multigrain pancakes: 200 grams of flour, 20 grams of soybeans and millet flour, 20 grams of corn flour, 20 grams of sorghum flour, 20 grams of water, 270 grams of baking powder, 1.5 grams (mung bean flour can also be used.)
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Mix all the flour, add water and stir evenly in one direction until there are no lumps.
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Let it sit for 1-2 hours until it becomes sticky. Provoke a state of flow. (It should not be too thin, otherwise it will be soft instead of crispy)
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Put the pancake pan on the fire to preheat, drop in a little batter, and if it solidifies within 1-2 seconds, it will be fine. I used a heat conductor plate at first, but I felt that the heat was too slow, and then I used an open flame and a low flame.
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Ladle the batter into the pan and scrape it in one direction with a wooden spatula 90 degrees perpendicular to the pan.
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After the pancakes are cooked, brush them with sauce
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Crack in an egg
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Break it up with a wooden spatula and spread evenly on the pancakes
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Sprinkle with chopped green onion. Wait until the eggs solidify
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Add lettuce leaves, crispy.
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Use a wooden spatula to fold the pancake in half. (You can add your favorite material: ham sausage...)
