Technical recipe for vegetable pancakes

1. Batter ratio:

One pound of flour, 100 grams of cornmeal, 150 grams of water, 600 grams of baking powder, 2 grams< /p>

2. Preparation method:

After the pancake oven is heated, use a spoon to scoop out a spoonful of batter, pour it on the iron plate and spread it into a round shape. When the two noodles are cooked, take them out and set aside. When it’s time to use them, take them out one by one and spread out the pancakes.

3. Seasonings for cooking:

Spice powder formula:

100 grams of pepper, 150 grams of anise, 150 grams of cumin, 150 grams of bay leaves, 50 grams of cinnamon bark 200 grams of cumin, 50 grams of thyme, 50 grams of white pepper. Mix all the above spices together, grind them into powder and store them. Use as much as you like. Take a dish as an example: when preparing the dish, add 4 grams of salt, 20-30 grams of green onions, 5-8 grams of spice powder, 10 grams of chicken essence, 5 grams of MSG, and an appropriate amount of chili powder (customers who don’t eat spicy food should not put). Mix everything together and pour it on top of the cake.

4. Vegetable pancakes:

After the vegetable pancake oven is heated, put the pancakes on the iron plate first, and then pour the seasoned vegetables on the pancakes. On top, cover with another layer of cake, press it with a wooden lid for a while, then spread the two cakes separately until both sides are crispy, then roll them together and cut them into two or more sections.