Egg Wheat Pancake

Overview

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Tags

• staple food
• home cooking
• egg
• fennel powder
• high gluten flour
• high-efficiency dry yeast
• raw oatmeal
• peanut butter
• salt

Ingredients

Steps

1. 1 Mix the flour and yeast powder evenly, then slowly add water and eggs to make a slightly viscous batter (the kind that won't flow down quickly when picked up with chopsticks). There should be no lumps in it. Add salt, fennel powder, and oatmeal. Add a little hot water to the peanut butter to make a paste and add it to the flour batter.

   

2. 2 Cover and ferment for 15-20 minutes (depending on room temperature).

   

3. 3 After the batter is fermented, grease the pan with oil, scoop up the batter with a spoon, pour it into the pan and cover it, fry over low heat until golden brown, turn over and cover it. About 5-6 minutes.

   

4. 4 The finished product is out. The semi-fermented pancake is very soft and tastes better than the usual yeast pancakes. It is nutritious and healthy with a bowl of mung bean porridge for breakfast.