Shandong mixed grain pancake batter recipe is usually: white flour 1 catty 2 two, corn flour 4 two, soybean flour 1 two, mung bean flour 1 two, buckwheat flour 1 two.

For the novice to make the batter, usually will be prepared in advance of a brain of water poured into the barrel of the noodles, in fact, this practice is wrong. The ratio of flour to water should be maintained at about 1:1.3, when adding water to the flour, not all the water can be poured in at once, so that the water and the flour will form a separate spatial system, usually floating under the action of the tension of the flour is very difficult to mix with the water, so that the formation of the common lumps of the pasta, the lumps of the pasta is usually very difficult to mix by stirring off.

When making the batter, weigh the specific gravity of the flour and the specific gravity of the water beforehand, and pour all the various kinds of flour together and stir well. When pouring the water, gently pour it into the noodles, stirring the noodles and water together as you pour, and stop adding water when it becomes very thick, and let the batter simmer for ten minutes.

When the molasses is finished, stir in the same direction, the process is like beating an egg, always keep a direction, stirring at the same time you can increase some downward pressure, which can ensure the elasticity of the flour, and then not see the lumps of dough and then after the addition of water and stirring until the water is used up.

Shandong mixed grain pancake characteristics

Shandong pancake, shaped like a lotus leaf, thin and soft as paper, aroma, flavor and taste. Pancakes spread on the egg, soft and tender fresh aroma, a unique flavor. Tianjin also has pancake fruit, the practice is similar, but with mung bean flour, the flavor is also very good. Shandong pancake raw materials from the grains and cereals fine grinding and become, neither pure fine grains, nor pure coarse grains, because the raw materials to do pancakes are with the skin shell, containing more crude fiber, very helpful for digestion, is a good remedy for city dwellers let a person worry about the state of health.

Shandong pancakes, traditional specialty pasta. Originated in Tai'an, which is Qilu Evening News has the earliest written records. Modern pancake production methods are difficult to prove the age of creation, but the use of the word "pancake" Shandong pancakes can be traced back to a long time ago. According to legend, when Meng Jiangnu wept on the Great Wall, the food she brought with her was pancakes.