Add salt to medium gluten flour, pour in clear water, stir well, stir for one hour, continue stirring, and add water to stir well.

First, the ingredients of pancake batter

Medium gluten flour, salt, water, leek and oil.

Second, the practice of pancake batter

1, first mix the white flour and miscellaneous grains evenly, and then pour them into the dough.

2. Add 3 teaspoons of baking soda powder to water, dissolve it, then pour it into flour and stir it into paste with chopsticks for later use (after stirring, let it stand for 10 minutes, stir it again, and then let it stand for 20-40 minutes until the batter clamped with chopsticks feels as firm as a rubber band, and then you can spread pancakes on the pot).

In summer, the batter is easy to ferment for more than 3 hours. When doing business, bring some baking soda. When you see the dough rise, add a little baking soda and mix well before using it. The purpose of adding eggs and sweet potato starch is to better smear.

4, to make noodles in winter, you can go to the supermarket to buy baking powder fermented noodles.