How to make Shandong pancakes is as follows:

Put cornmeal and white flour together, add yeast, add warm water and stir to form a paste. After 90 minutes, the batter is ready.

The round one is called a griddle, and the one you hold in your hand is a "grabber". While rotating the push plate of the "grabber" with your hands, you use the "grabber" to push the batter forward.

Draw a circle from the middle of the griddle and slowly push it around. Soon, a thin layer of batter will be evenly spread on the "griddle".

Go to the middle and use a grate to push the dough into the batter tube.

The batter will cook quickly when heated.

It is very important to control the speed and heat.

When the heat is up, you can peel it off.

The pancake is very soft when peeled off the griddle, and becomes crispy after cooling. Place on the curtain.

Thin, very crispy and delicious. You can smear it with soybean paste and roll it with scallions, making it an authentic Shandong pancake.