How to adjust the batter of pancake fruit

How to make pancake fruit batter

1, the production of ordinary batter:

White flour: 250 grams, soybean flour: 125 grams, salt: 5 grams, alkali: 1 gram, water: 700 grams.

2, millet flour batter production:

White flour: 250 grams, 100 grams of millet flour, soybean flour: 25 grams, salt: 5 grams, alkali: 1 gram, water: 700 grams.

3, mung bean noodle batter production:

White flour: 250 grams, mung bean noodles 100 grams, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

4, the production of purple rice batter:

White flour: 250 grams, 25 grams of black rice noodles, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

5, buckwheat batter:

White flour: 250 grams, buckwheat noodles 25 grams, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

Note: the water content of the flour is not the same everywhere to increase or reduce the amount of water a little bit is normal mix well and leave it for more than 20 minutes

Spread pancakes do not rush to expand the area, to spread the center first, and then at the outer edge of the spread. The mung bean flour, millet flour and purple rice flour mentioned in the above batter are the kind of ground flour sold in the places where we sell grains and oils, the same as the white flour we usually use for dumplings, and should be available wherever flour is sold locally.

It's easier to use this kind of flour, it's more cost-effective and time-saving than using a grinder, and it all comes out the same.

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