Multigrain pancakes

Overview

How to cook Multigrain pancakes at home

Tags

• staple food
• home cooking
• old man
• breakfast
• students
• corn flour
• crispy
• edible alkali
• egg
• five spice powder
• flour
• glutinous rice flour
• ham sausage
• lettuce
• mung bean flour
• mustard shreds
• sesame oil
• soybean flour
• sweet noodle sauce
• wheat flour
• white sesame
• green onions
• salt
• water

Ingredients

Steps

1. 1 Use a grinder to grind the required grains into powder in proportion, or you can buy them in the market

   

2. 2 Add water and mix into a paste and stir with chopsticks. Leave it aside for 20 minutes until the batter becomes chewy

   

3. 3 The ingredients for making shortbread are mixed with dough. You can also add a little glutinous rice flour, including white sesame seeds, salt and five-spice powder

   

4. 4 Roll out the dough into a thin layer and cut into rectangular shapes

   

5. 5 Slightly heat a frying pan or non-stick pan to make it easier to crisp up when frying

   

6. 6 Heat 80% oil in a pan and fry until golden brown

   

7. 7 Pour the batter into a flat-bottomed non-stick pan and spread it out in one direction clockwise without scraping back and forth. Mix sesame oil and sweet bean paste and brush it on the cake, add whole eggs and mash

   

8. 8 Sprinkle a layer of chopped green onion below, add lettuce crisps and ham sausages in sequence, and add some mustard chili oil

   

9. 9 Rolled up, cut, crispy, slightly spicy, and chewy