Shandong pancake fruit is a popular street snack. Here, we will introduce the detailed preparation method of this snack and the batter formula of pancake fruit, so that you can easily get delicious pancake fruit.

The most critical step in making delicious pancake fruit is to prepare batter, which directly determines the taste and quality of pancake fruit. However, there are many commonly used batter recipes for pancake fruit, and the pancake fruit made by different recipes tastes different. The following are the classic batter recipes commonly used for pancake fruit, which you can choose from. The wheat flour in the formula must use high-gluten flour, and if you can't buy high-gluten flour, use jiaozi flour; In the formula, corn flour and soybean powder must be as delicate as flour, otherwise the pancake fruit you make will taste rough.

Formula 1, wheat flour 1000g, corn flour 550g, soybean 25g, and the ratio of flour to water is 1: 1. Formula 2: wheat flour 300g, corn flour 100g, mung bean flour 25g, buckwheat flour (optional) 25g, soybean 25g, and the ratio of flour to water is 1: 1. Formula 3: wheat flour 100g, mung bean flour 100g, soybean 100g, buckwheat flour 100g, corn flour 100g, and the ratio of flour to water is1:/kloc-. Formula 4: wheat flour 20g, mung bean flour 80g, clear water 150g. Formula 5: 40g of wheat flour, 25g of mung bean flour, 5g of millet flour 1 5g, 5g of corn flour15g, 5g of soybeans, and formula 6: 4 kg of wheat flour, half a catty of soybeans and half a catty of other miscellaneous grains flour (the proportion of other miscellaneous grains flour is 5 parts of corn flour: formula 7, and 2 kg of wheat flour/kloc-0). Formula 8: 4.5 parts of wheat flour, 3 parts of millet flour 10 and mung bean flour, and the ratio of flour to water is 1: 1.3. Formula 9: wheat flour 60g, corn flour 40g, and the ratio of flour to water is 1: 1.3. The formula is 10, wheat flour 30g, millet flour 50g and mung bean flour 20g, and the ratio of flour to water is 1: 1.2. Choose one of the above batter formulas, put all kinds of flour into a small basin according to the proportion required by the formula, and stir evenly (be sure to mix all kinds of flour evenly before adding water, remember). Prepare clear water according to the formula proportion, slowly pour clear water into the flour at a very small flow rate, and stir it evenly clockwise with a spoon while spraying water (don't pour water into the flour at one time, otherwise it will be difficult to stir up bumps when you are exhausted).