Coarse Grain Pancakes

1. First, we prepare 300 grams of cornmeal and blanch the noodles with just boiled hot water. The scalded cornmeal will be softer and sweeter. Stir while pouring. If there is no dry flour, prepare 4 grams of yeast and dissolve it in warm water. Add 100 grams of flour to the cornmeal. Pour in the dissolved yeast and continue kneading the dough with warm water. Stir the flour into a thick yogurt batter. Cover it with a plate and place it on the ground. Seal and ferment in a warm place for 1 hour.

2. Prepare a few garlic sprouts, cut off the stems, chop the leaves, and cut a red pepper into dices for later use.

After 3.1 hours, the batter will have doubled in size, with honeycomb holes inside. Stir gently with a spoon to expel the air inside. Stir until the batter is very fine and ready to bake.

4. Preheat the electric pan, brush it with a layer of vegetable oil. When the oil temperature is 50% hot, pour in an appropriate amount of batter. Gently turn the pan to spread the batter evenly and spread it into a round tortilla. Sprinkle garlic sprouts and red peppercorns, cover the pot, and simmer for 2 minutes until the inside of the cake is cooked.

After 5.2 minutes, the tortillas will have been shaped, and the edges will change color and curl slightly before flipping over. Flip over and cook for about 30 seconds until the surface is slightly burnt and ready to serve.