Ingredients: white flour, cornstarch, or millet flour, soybean flour, table salt, water.

1 Batter preparation: 500g of flour + 40g of soybean flour + 40g of cornstarch. Mixed with chopsticks or rolling pin, add the right amount of water and salt and noodles, water can not add too much at first, or the batter will be very thin, affecting the spread of pancakes

2 batter production Material ratio: 10 pounds of white flour, 0.16 pounds of taro flour (commonly known as sweet potato flour), 1 pound of mixed grains (3 to 5 kinds of grains and a little bit of each), 10 grams of salt, 4 pounds of hair flour, 5 eggs, 3 tablespoons of baking soda (according to the local quality of flour, to make pancakes can not smell the soda flavor is good).

The order of making the batter:

1 Mix the white flour and mixed grains well, then pour in the whipped topping.

2Add 3 tablespoons of baking soda to the water and dissolve it, then pour it into the flour and stir it with chopsticks to make a paste. (After stirring, let it sit for 10 minutes, then let it sit for another 20-40 minutes until the batter is as strong as a sinew when you pick it up with chopsticks, then you can spread pancakes on the pan).

3 summer batter put more than 3 hours easy to ferment, do business with a little baking soda, see the surface of the hair up, add a little baking soda and stir before using. The purpose of adding eggs and yam starch is to be better spread.

4Winter production of hairy noodles can be purchased at the supermarket baking powder to make the noodles fermentation.