1. The formula proportion of miscellaneous grain crispy pancake batter: 2g of high-gluten flour, 25g of soybean flour, 25g of miscellaneous grain flour, 5g of peanut flour, 5g of sesame powder, 26g of water, 2g of salt, 2g of chicken powder, 2g of sugar, 1g of thirteen spices and 1g of edible alkaline noodles.

2. Precautions:

(1) The flour is made of high gluten flour. If you feel that the gluten (hardness) of the pancakes is too high, you can use ordinary flour, both medium and low gluten.

(2) The miscellaneous grains flour can be prepared according to your local miscellaneous grains, mainly corn flour and other miscellaneous grains. Corn flour can also be used as the coarse cereal powder, or some other coarse cereal powders can be added appropriately, such as millet flour, rice flour, sorghum flour and mung bean flour.

(3) The ratio of water to all the above powders is 1: 1, and how much powder is put less, how much water will be subtracted.

(4) If the edible alkaline noodles are added, the alkaline taste can be reduced appropriately.

(5) In summer, the batter should be used up within half a day as far as possible, which is easy to ferment and become thin and sour.