Multigrain pancakes and fruits

Overview

The pancake fruit originally produced in Tianjin Wei came to Shandong and has a creative difference. The main thing is to change the fried dough sticks inside into a special thin and crispy one. This provides a lot of convenience for cooks to perform at home. After all, crispy noodles are healthier and easier to make than fried dough sticks. The most worrying thing about the pancakes on the street market is that they are thin and crispy. It looks golden in color and tastes crispy. In fact, the crispy dough is likely to have additives in the dough, not to mention the use of oil. If you make it at home, as long as you master the crispy making and batter adjustment, you can enjoy pancakes that are both reliable and nutritious. Moreover, any flavor of pancake fruit can be made - one: thin and crispy. We can make the dough with flour and eggs, roll it out to very thin, and fry it with olive oil (of course it can also be other good-quality fat) until it is golden and crispy. It has a good texture and is nutritious and delicious. Eggs have good shortening properties, coupled with the effect of frying, no additives are needed. If it’s too troublesome, then make it into Tianjin-style pancakes and just use fried dough sticks! Second: Batter: Master the ratio of powder to water, usually 1:1. If you don’t have a griddle at home, if you use a pan, you can add a little more water. The thinner batter will make it easier to spread and shape on the bottom of the pan. Mixing some whole grains or soy flour into the flour can make multigrain pancakes with more comprehensive and balanced nutrition. All kinds of coarse grains and white flour can be mixed in the ratio of 1:1:1... Today, let’s take multigrain pancakes and fruits as an example to demonstrate——

Tags

• staple food
• pasta
• home cooking
• children
• cake
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• whole grains
• fast food
• clear water
• cornmeal
• egg
• flour
• lettuce
• mung bean noodles
• oil
• peanut oil
• spices
• salt
• sauce

Ingredients

Steps

1. 1 Mixed fruit ingredients: 100g flour, 3g salt, 1 egg, 25g water, a few drops of peanut oil;

   

2. 2 Knead into a uniform and smooth dough, cover with plastic wrap and bake for 5 to 10 minutes;

   

3. 3 Mix the batter ingredients: 2 tablespoons of flour, 2 tablespoons of corn flour, 2 tablespoons of mung bean flour, 7 or 8 tablespoons of cold water (this is the amount for one person, adjust according to how many people eat it);

   

4. 4 Stir evenly, pick it up with chopsticks, and it will drip down intermittently, and set aside for later use (if the batter is thin, the fruit skin will be thin; if the batter is thick, the fruit skin will be thick, it depends on personal preference and cooking skills);

   

5. 5 Use a rolling pin to roll out the dough until it is very thin, almost the size of a piece of printing paper. You can use an appropriate amount of dry powder to prevent sticking (try to roll it out as thin as possible. If it is too thick, it will easily absorb too much oil when frying, and it will taste greasy);

   

6. 6 Use a sharp knife to cut into rectangles of appropriate size. The size depends on the size of your pan. Place it in the center of the pan and it can be covered by the dough;

   

7. 7 Heat up the pan, add cold oil to the pan, and when the heat is 60% hot, turn to medium heat and add the dough pieces one by one. When one side is fried until golden brown, turn it over and fry until both sides are golden brown and crispy;

   

8. 8 Take out the fruit, absorb the excess fat on kitchen paper, and set aside; (Actually, a family of three does not need so many pancakes for each person; however, it is also good as a snack or snack!)

   

9. 9 Heat the pan over medium-low heat. When the bottom of the pan feels slightly hot (not too hot), use a small brush to evenly apply a layer of grease (not too much);

   

10. 10 Add the batter, turn the pan to spread evenly or immediately use a spatula to spread it thinly;

    

11. 11 Keep the heat on medium-low, crack an egg into the dough, spread it out evenly;

    

12. 12 Sprinkle an appropriate amount of chopped green onion on the eggs. When the eggs are basically solidified, use a spatula to gently turn the dough away from the bottom of the pot, and turn it over carefully; non-stick pans are more powerful.

    

13. 13 Keep the heat on low and continue to heat, and brush the over side with sauce; (including all dipping sauces that can be eaten raw: sweet noodle sauce, bibimbap sauce, hoisin sauce, chili sauce, XO sauce...whatever you like)

    

14. 14 Place fruits and lettuce; (including all vegetables that can be eaten raw: lettuce, chives, coriander, cucumbers, radishes, carrots, wild vegetables...whatever you like)

    

15. 15 Add your favorite spices; (including all your favorite spices for sprinkling and eating: chili powder, cumin powder, allspice powder, salt and pepper powder...whatever you like)

    

16. 16 Roll up and serve!