Materials

Cornmeal, soybean dregs or bean flour, yeast, sugar

Methods

1. Save the dregs from the previous frying of soybean milk, preferably ground from a soybean milk machine, and heat it directly before adding the cornmeal and yeast and letting it sit for three or four hours.

2. Add a little oil to the skillet, divide the cornmeal into portions and flatten them in the skillet.

3. Fry on the ground side for two or three minutes and then pour in water up to one-half of the height of the large pancake. Cover with a lid over low heat until the water is gone.