The flour with a little salt and vegetable oil, and very thin, the pan is hot, with gauze dipped in the top of the thin, to the hot pan is a spring pancake.

The second way to do this is to do it right:

1. Add a little salt and vegetable oil to the flour and thin it out, and beat it vigorously in one direction, and then wake it up for 1 to 2 hours after it's thoroughly homogenized. The process of waking up the flour is very important, wake up is not good, can not be molded, add vegetable oil is to increase the toughness of the flour

2. pan hot (not too hot, the electric stove, if you turn on to a medium temperature can be), grab a ball of flour, first in the periphery of the pot to spread a circle, a circle from the outside towards the inside of the spread on the line. When it turns white, it's ready, so just lift it up.

The key is to control the temperature well, too low can't stick to the pot, too hot, a circle is not yet down, the front of the cooked warped, can't and the back of the connection. The first one may not be good, try a few to master the fire on it. The first one didn't work either, but the second one was a little bit better.

The third way to do this is to use a high-gluten flour, which is the second way to do it, and then you don't have to wake up and start doing it right away. This is one of the biggest differences I can feel between high-gluten and low-gluten flour, and the cakes made with high-gluten flour are more flavorful and tasty.