Flapjacks are familiar to northerners, I'm sure, after all, they are the traditional cuisine of the north. As for how to do to be delicious? In fact, it is not difficult to pay attention to the details. Just made the flapjacks hard? And it's even harder when it's cold, and it's not flaky. Have you also encountered such a situation, then try this practice, make a soft and fragrant and out of the layer. Choose a medium gluten flour, which is regular flour. High gluten and low gluten are not suitable for pancakes, the former is too glutenous and the latter breaks easily. Do you use hot or cold water to make the dough? This is very critical, with cold water and the surface is dead pancake, not good spread, and cook out not soft, wait for cold is hard. So it is best to use warm water, the temperature is about 40 degrees. Warm water should be a little more, the dough has moisture to soft, easy to roll out and stretch out. The dough should be allowed to rise for half an hour or longer. The advantage is that the dough is easy to roll out very thin, then the better the layers will be. Oil: It is best to use lard, which has a strong flavor. If you don't have it, use cooking oil to pop peppercorns and scallions, then strain out the oil and set aside. The temperature of the electric pancake stall should be 180 degrees or more is best, because this kind of pancake is thinner, easy to cook, out of the pan quickly, naturally fluffy. On the contrary, the temperature is not high, the pancake is hard.