It will be soft.

But for spring pancakes to be dry and not hard, you have to scald the noodles with boiling water.

Hot noodles are dough kneaded with boiling water (about 65°C to 100°C). Dead dough is unfermented dough, half scalded and half dead, with a pinch of salt added before kneading so that the dough is soft and elastic. Cover the dough with plastic wrap and set aside to rise for about 10 minutes.

The blanched dough should not be too soft, otherwise it will be difficult to make. You can also use half of the blanched dough and half of the warmed dough to make the pancakes, so that the pancakes will not be dry and hard even after a few hours.

To make pancakes, it is important to brush with oil. After the dough is done, to the surface of the dough back and forth, evenly brushed with vegetable oil, and then sprinkle some flour, repeat the above steps two or three times can be.