Pancake flour can be replaced with starch.

In the past, pancakes were usually made by diluting flour with water, eggs, and chopped green onions, and then frying them in a pan. Nowadays, vegetables, seafood, butter and other ingredients are added to pancakes, and the flour in pancakes is no longer used. It’s just flour, but it can also be rice flour, glutinous rice flour, etc.

Cow-gluten flour has weak gluten. If only low-gluten flour is used, the pancakes will soften after being left for a period of time. Therefore, they are usually mixed with cornstarch or other starches to form a slurry to preserve the texture. The moisture of the food will not be lost. All-purpose flour is between high-gluten flour and low-gluten flour, so you can also use half of the high-gluten flour and half of the low-gluten flour to make Chinese snacks.