Blueberry Soybean Pasta Pancake
Overview
Soybeans are very nutritious. Thin soybean noodles are used to make cakes. They are not only nutritious, but also very delicious. Add some sour and sweet dried blueberries and use very little sugar. It is delicious beyond imagination. I feel quite accomplished with this homemade combination. Hehe, it has less sugar and oil, and is very healthy. The key is that my family loves it. I’m not boasting, this cake is really nutritious and delicious. I highly recommend it. This sticky pancake, because it is fermented pancake, is very suitable for weekend breakfast. There is no need to rush on weekends, the deliciousness slowly expands in the warm fermentation, and we can lazily wait for a nutritious and delicious breakfast. Use an electric baking pan to make this cake. Just 200 grams of dough can be made in one go. It has less oil and a short frying time. It does not stick and heats evenly. It is very easy to use. Let’s take a look at the detailed method of pasting pancakes...
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Ingredients
Steps
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Prepare raw materials
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Dried blueberries finely chopped
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Put soybean noodles, flour, rice flour, yeast, sugar and milk together and knead into a dough
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Add dried blueberries and mix evenly, cover with plastic wrap and leave to ferment in a warm place
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Ferment until doubled in size
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Divide the dough into small portions, shape into round cakes, and place on an oiled silicone mat
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Brush a layer of oil on the surface to lock in the moisture and let it sit for ten minutes
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Open the upper and lower plates of the electric baking pan, preheat and brush with a layer of oil
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Put in the dough, adjust to the "potstick" setting, and fry for about three minutes
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Flip over and fry for another minute or two until cooked
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The delicious pasties are ready
