Today, let’s post a recipe for making corn and egg pancakes

Some time ago, I posted a recipe for corn and egg pancakes, and many friends were asking me how to make them. Then I did it a few more times, quantified it, and it became more foamy, so I posted the tutorial. I wish everyone success

Corn Egg Pancake

Ingredients:

40 grams of corn flour, 110 grams of all-purpose flour, 150 grams of water, 30 grams of sugar, 2 grams of yeast, one egg (I used 45 grams of free-range eggs with shells)

Method:

1. Put sugar in warm water, then add yeast, mix well, and let sit Leave for two minutes. (Try the warm water with your fingers, just warm it a little. If the temperature is too high, the yeast will be burned to death. Adding sugar is to increase the taste and activate the yeast)

2. Add one Eggs, mix well. ?

3. Add flour and cornstarch, stir evenly, then cover with plastic wrap and let it ferment for 1 hour. If it’s cold, you can ferment for a while longer.

4. Brush a little oil into the pot and pour the batter. I used the six-round pan of the Mofei multi-purpose pot, so it was shaped naturally. And the amount of batter I have is just enough for six discs. If you are using an ordinary pan, wait until the pan is hot before pouring the batter, otherwise the batter will spread out and become shapeless.

Cover the lid and fry until both sides are cooked.

The prepared pancakes not only taste delicious, but can also be made into various shapes. ?

This is a little lion made for my son. How do I like it?

Some friends may ask me what kind of pot I use

I use the British one Mofei multi-purpose pot can be used for frying, frying, steaming, and stewing. And it’s very convenient to take out, and I also like that it’s particularly easy to clean. Well, I’m lazy, yes, I’m lazy. ?