1. Prepare a basin, add flour, yeast, baking soda salt, and sugar, and mix evenly.

2. Slowly add warm water and use chopsticks to stir until it becomes fluffy. Leave a little dry flour for kneading. The dough must be soft and not sticky. If it is hard, it will taste bad. .

3. Knead the dough, let it rest for a while, knead it until smooth, and let it ferment in a warm place.

4. When the dough has doubled in size, spread it out into a honeycomb shape. Knead it smooth with a little oil and let it rise for 10 minutes.

5. Divide the mixed dough into several small pieces, add a little flour on the board, roll it into a round shape with a rolling pin, and make three slits on the dough.

6. Heat the oil (not too hot and it will burn easily), put in the cake base, the dough is very soft and can be stretched appropriately, tap the surface quickly with chopsticks, it will be easier to puff up, don’t fry it at once. Too much (it will be better to fry one at a time, and you don’t need to put too much oil. The oil can be reused up to 3 times).

7. Control the oil temperature well. If the heat is too high, you can turn it down slightly. The pancakes only need to be fried once, front and back! See if they are turned over?

8. The fresh, fragrant, soft and crispy pancakes are out of the oven, and your appetite is great.