At present, there are ways to make pancakes by machine, but the taste of machine-made pancakes is not as good as that of manual pancakes. The traditional process of making pancakes by hand is very complicated, including grinding the batter, erecting the seeds, spreading or rolling, and storing, so making pancakes by hand is often done in large quantities at one time and then stored for a long time. The following introduces the traditional pancake making process in rural areas.

Grinding batter

Wheat, sorghum, corn, millet, dried sweet potatoes and other raw materials are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, before grinding the batter, one-third or half of the "clinker" (that is, some raw materials cooked to maturity in 1989) is added, which is commonly known as "half-baked". The batter ground after "half-baked" is easy to spread, and the pancakes spread out are also soft and delicious. In some places, after the dried sweet potatoes are ground into noodles, they should be soaked in water to leach out the black water in the sweet potato noodles. Traditionally, Shandong used a stone mill to grind the batter, and the large mill was pushed by animal power and the small mill was pushed by human power, but now it is widely used by machine mill. Usually, the batter is ground the night before, and the next morning, we start to set up a cigarette, make a fire and spread pancakes.

Erect the hatchet

The process of erecting the tobacco can be simple but complicated. The simple erection method can directly use three bricks to support the cymbals; The complicated way is to paste a stove with hard mud and blow it with bellows. After the tobacco is erected, a fire can be made. Corn straw or wheat straw is generally used as firewood in rural areas. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread the pancakes or roll them.

Spread pancakes

"Spread system" is generally used to make pancakes with good texture, such as pancakes made of wheat, millet and other raw materials. Before spreading, oil is often rubbed on the seeds, which not only removes the impurities on the seeds, but also makes the cooked pancakes easy to separate from the seeds. Spoon the batter onto the batters with a spoon, and spread the batter around the batters with a shovel, thus pushing the batter away into pancakes. Then apply it repeatedly with a shovel to make the batter evenly distributed. Pancakes can be cooked quickly, so it is necessary to grab the spread pancakes along the edge of the hazelnut with a shovel in time. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and 80 cm. The amount of batter spread on the seeds determines the thickness of pancakes, and people with high level can spread out very thin pancakes. Pancakes are very technical and cooked.

Rolled pancake

"Rolling" is generally used to make pancakes with poor texture, most of which are pancakes with dried sweet potatoes as raw materials. Roll the dough of dried sweet potato flour or corn flour along the outer ring, and bake it until it is cooked. The pancakes made by this method are loose and it is difficult to control the thickness of pancakes.

I found it in Baidu Encyclopedia