Shandong Pancake Fruit is a very popular street snack, the following is to introduce the details of how to make this snack, as well as the batter recipe for pancake fruit, so that you can easily get a delicious pancake fruit.

The most crucial step in making delicious pancake fruit is to make the batter, which directly determines the taste and quality of pancake fruit. However, there are many common batter recipes for pancakes, and the taste of pancakes varies from recipe to recipe. Below are the classic batter recipes commonly used in pancake fruit, you can choose to use. Wheat flour in the recipe must use high-gluten flour, can not buy high-gluten flour on the use of dumpling flour; recipe for cornmeal and soybean flour and other miscellaneous grains flour, you must be as fine as the flour, otherwise you make the pancake fruit texture will be very rough.

Recipe 1, wheat flour 1000 grams, cornmeal 550 grams, 25 grams of soybean flour, flour-water ratio of 1:1. recipe 2, wheat flour 300 grams, 100 grams of cornmeal, 25 grams of mung bean flour, 25 grams of buckwheat flour (can not be put), 25 grams of soybean flour, the ratio of flour-water 1:1.1. recipe 3, wheat flour 100 grams, 100 grams of mung bean flour, 100 grams of soybean flour, 100 grams of soybean flour. Recipe 3, wheat flour 100 grams, mung bean flour 100 grams, soybean flour 100 grams, buckwheat flour 100 grams, corn flour 100 grams, flour-water ratio of 1:1.3. recipe 4, wheat flour 20 grams, mung bean flour 80 grams, 150 grams of water. Recipe 5, 40 grams of wheat flour, mung bean flour 25 grams, millet flour 15 grams, 15 grams of corn flour, soybean flour 5 grams, the ratio of flour to water Recipe 6, 4 pounds of wheat flour, half a catty of soybean flour, half a catty of other grains of flour (other grains of flour for the ratio of cornmeal 5 parts: Recipe 7, 1 catty of wheat flour, 2 two, cornmeal 4 two, soybean flour, mung bean flour, buckwheat noodle, 1 two, the proportion of flour and water for 1:1.3. Recipe 8, wheat flour 4.5 copies, 10 copies of millet flour, 3 copies of mung bean flour, the ratio of flour and water is 1:1.3. recipe 9, 60 grams of wheat flour, 40 grams of cornmeal, the ratio of flour and water is 1:1.3. recipe 10, 30 grams of wheat flour, 50 grams of millet flour, 20 grams of mung bean flour, the ratio of flour and water is 1:1.2. from the above batter recipes in any of the selected one, the proportion of the recipe requirements of the various kinds of Put all kinds of flour in a small pot and mix well (you must mix all kinds of flour before adding water, remember). Prepare water according to the proportion of the recipe, the water will be a very small stream of water slowly dripping into the flour, while dripping the water with a spoon clockwise stirring evenly (do not pour the water into the flour at once, otherwise exhausted you will be very difficult to stir the small lumps of dough again).