1 egg

150g of flour

3 tablespoons of milk

Sugar and honey

Methods

1. Mash the chestnuts, add the milk and a little sugar

2. Beat the egg and mix it well

3. Add the flour and warm water and mix it until it becomes a paste. Fry in a skillet to your liking. When the pancakes are ready, pour a little honey on top.

1. Add water to the flour and make it thick.

2. Add the beaten eggs to the mix.

3. Add some chopped green onion and press it into a round shape.

4. Put a little oil in the pan and shake the pan so that the oil is on the bottom and top of the pan.

5. Put in the pressed round cake, let the oil 80% in the put.

6. One side is almost done, on the other side.

7. End.

Tools

Traditional Handmade Pancakes

Traditional Handmade Pancakes

The main tools for making pancakes are griddle, oil rub, ladle, will, spatula.

Griddle: cast iron round plate, the upper surface is flat and smooth, the center is slightly convex, under the three feet as a support, the size of the shape varies, medium-sized griddle has a diameter of about 65 centimeters; heat the griddle below the fire, on which the pancakes are cooked.

Oil rub: commonly known as "oil hitch, oil cloth," with cloth sewn into a square rub, there is also a corn husk tie made, seepage of cooking oil. Before spreading pancakes, first use the oil to wipe the griddle.

Modern machine griddle

Modern machine griddle

Scoop: scoop the batter onto the griddle.

This will be very much like bamboo, but it is also made of wooden boards with handles, which are used to push the batter so that it is evenly spread on the griddle. Some places use "Chi Chi" or "Chop Chi", which will have the same effect as this. The process of dragging the would be expected to spread the batter by hand is called "spreading".

Pancakes

Pancakes

Shovel: Some places in Shandong call this shovel a "grabber," and it is used to snatch up and remove the pancakes along the edge of the griddle.

Beijing, a manufacturer Yanwen machinery production out of the pancake production of new tools more suitable for the production and processing of pancakes, this tool uses fully automated speed, more concise production of pancakes.

Making Materials

Column: Pastry Staple

Practice: Frying

Flavor: homemade taste

Number of people: 2 people

Difficulty: Beginner

Cooking Time: 10 minutes

Main Ingredients:

Wheat Flour: 300 grams, eggs: 2.

Side Ingredients:

Leek: 1 small handful, mung bean sprouts: 300g

Seasoning:

Salad oil: moderate, salt: 1 tsp, water: 1 cup, pepper: 1 tsp.

How to make pancakes

Prepare the ingredients.

Mix all ingredients except leeks.

Cut the leeks into pieces and add them last to the mix.

Coat a hot pan with a thin layer of oil, add the batter and organize it into a round shape with a spoon.

Over medium-low heat, turn over after 2 minutes.

After 2 minutes, flip the batter on one side, and it will be ready when both sides are golden brown.

Ingredients

The ingredients used to make the pancakes can be a variety of grains, such as wheat, corn, sorghum, cereal, dried groundnuts, etc., or a mixture of several ingredients can be used at the same time. Before the 1980s, most of the pancakes in Shandong were made from dried groundnuts and corn. Pancakes made of dried groundnuts and sorghum were light brown in color, those made of cornmeal, millet, and cereal were light yellow in color, and those made of rice and wheat were white in color. Zibo area pancakes have "red and white" points, "red pancakes" is made of sorghum, "white pancakes" more corn stalled.

Grinding the batter

Wheat, sorghum, corn, grains, dried groundnuts and other raw materials are washed, soaked, and then ground into a paste, commonly known as the "pancake batter". In some places, before grinding the batter, into one-third or half of the "cooked material" (that is, first cooked to eight or nine mature part of the raw material), commonly known as "half of the child", "half of the child" after grinding The batter that comes out is easy to spread, and the pancakes are soft and tasty. In some places, dried groundnuts are soaked in water after being ground into noodles to soak out the black water in the groundnut noodles. Traditionally in Shandong, stone mills are used to grind the batter, with large mills pushed by animal power, small mills pushed by human power, and machine mills are commonly used. The batter is usually ground on the first night, and the griddle, fire and pancake spreading begins early the next morning.

Establishing a griddle

The process of setting up a griddle can be simple or complex. Simple set up method directly with three bricks to the griddle can be propped up; complex practice is to use the hard mud paste into a stove, with the bellows drum wind. Griddle set up after the fire. Rural areas generally use corn stalks or wheat straw as firewood. Building the fire and spreading the pancakes is often a two-person collaboration. After the griddle is hot, you can spread pancakes or roll pancakes.