Materials: 250 grams of flour, 100 grams of warm water, 5 grams of yeast, ? teaspoon of baking powder, salt to taste, cooking oil to taste.

First step, 5 grams of baking powder, melt with warm water.

In the second step, pour the baking powder water into the flour and stir.

Step three, add a small spoon of salt and mix well.

Step four, add half a teaspoon of baking powder.

Step 5, mix the dough. If the dough is dry add water little by little and mix the dough until it is slightly soft.

Step 6: Let the dough rise for 2-3 hours.

Step 7: Lightly grease a board with cooking oil and knead the fermented dough into about 30 grams.

Step 8: Rub some oil on your hands and press the dosage into a pancake shape.

Step 9: Heat oil in a wok and fry the pancakes on low heat until golden brown on both sides.

Tips for deep-frying pancakes.

One, the dough of the pancake, slightly fermented, room temperature of about 20 degrees, fermentation of no more than two hours can be, if it is summer, almost half an hour to do the pancake.

Second, in the process of frying pancakes do not turn back and forth frequently, to avoid the texture of the pancake hard.

Three, choosing an iron skillet as a frying pan will transfer heat better than a non-stick pan.

Four, the oil temperature of the oil cake must be high, the oil temperature is not high enough oil cake can not be quickly inflated.