To make pancake fruit batter, five kinds of flour are generally used, namely white flour, soybean, corn flour, mung bean flour and buckwheat flour. As long as these flours are mixed according to the ratio of 1: 1, that is, the five flours are all equal, and they can be made into batter by fully stirring them evenly.

Clear water is needed to make batter, and the ratio of flour to clear water is 1: 1.3. Remember this ratio, the batter is moderately viscous and tends to be sticky, and the fried cakes will taste more fragrant. In the process of stirring the batter, add water and stir in one direction until it is thick and the batter can just slip off the chopsticks.

Your batter is not stirred well.