1, according to the recipe required proportion of the various flours in a small pot, mixed well (you must first mix the various flours before you can add water, remember).

2, according to the proportion of the recipe to prepare the water, the water will be a very small stream of water slowly dripping into the flour, while dripping the water with a spoon clockwise stirring evenly (do not pour the water into the flour at once, otherwise you will be tired and difficult to stir the small lumps of dough again).

3, when the flour into a particularly sticky batter, pause to add water, leave molasses 20 minutes, and then use a spoon to continue to stir clockwise non-stop, even stirring with pressure, can not see the lumps of dough and then add a small amount of water to continue to stir.

4, wait until the flour becomes uniform and fine, no particles, with chopsticks across the batter after the scratch can immediately disappear, lift the chopsticks behind the batter can be slid down from the chopsticks, it means that the batter has been modulated well.

5, adjusted batter do not rush to use to make pancakes, first cover the lid and let stand for more than 2 to 3 hours, so that all kinds of flour to fully absorb the water, become more delicate and uniform before use.