Flour 250g, miscellaneous grains powder (self-made) 50g.

Eggs (optional) baking soda (optional)

Yeast water

ingredients

Sugar in sweet noodle sauce

Sesame paste peanut butter

Oil consumption (optional, replaceable) wonton skin (replaceable)

Edible oil and vegetables (choose your favorite and put it in the cake)

Steps of making homemade Shandong miscellaneous grain pancakes

1.? Make old noodles. Add 0.5g yeast to 50g flour (a little, grab it at will, without weighing), then add water to make paste, and put it at room temperature for half a day in summer, or put it in the refrigerator for one day to ferment it into old noodles.

2.? Making coarse cereals powder. Use a cooking machine to grind the existing whole grains at home into powder. I used soybeans, mung beans, oats, millet and finally corn flour. If you have sweet potato noodles, sorghum noodles and so on, you can also add them.

3.? Make batter. Mix flour and miscellaneous grains powder, add old flour and an egg. Adding eggs will make the cake more fragrant and crispy.

4.? A pinch of baking soda powder is dissolved in water (it is not necessary to neutralize the sour taste, but it is easier to be crisp with the crust). Add water to the dry powder, make it into a sticky batter, and let it stand for an hour. You can refer to the batter on the pancake stall for the consistency of the batter. It is best to make it thinner for the first time, so as to spread the pancake.

5.? Make pancake sauce. Give priority to sweet noodle sauce, add sugar, sesame sauce, peanut butter, oil consumption and a little boiled water and mix well. The taste is always right, and there is no strict proportion. There is no sesame sauce, peanut butter and oil consumption, so you can leave it alone, and it tastes a little bland. But most importantly, there must be no less sugar! Although the sweet noodle sauce has the word "sweet", there is actually no sugar in the ingredients, so it should be seasoned with sugar. Add boiling water to make the sauce thin and spread it on the cake to spread it evenly.

6.? Make it crispy. I use wonton skin to fry it. You can buy wonton skin or dumpling skin in the vegetable market to fry it into crisps. After the oil is heated, it can be fried into golden yellow. This step is very simple.

7.? Make a crust. It is best to have a non-stick pan. If not, moisten the pan with oil first and then pour in the batter. First, turn on a small fire and heat the pot.

8.? Turn it to low heat, pour a few spoonfuls of batter into the center of the pot, draw a circle from the inside out with the bottom of the spoon, and spread the batter out. This is why the novice needs to dilute the batter, otherwise the batter is too thick and will solidify before it is spread out.

9.? After the batter is spread evenly, turn to medium heat to accelerate the evaporation of water, and the crust will be crisp again. Don't touch the pancake skin! When the crust is cooked, it will bulge and automatically separate from the pot.

10.? When the crust is ripe and starts to bulge slightly, pour two spoonfuls of chicken egg liquid in the center.

1 1.? Spread the egg mixture evenly with the bottom of the spoon.

12.? When the egg mixture is cooked, the crust on the edge becomes warped, indicating that the cake has been fried crisp and coated with pancake sauce.

13.? Put in crispy and favorite vegetables. I used cucumbers. It is best to choose vegetables that can be eaten raw or cooked easily, such as lettuce.