Pancake originated in Shandong, and is one of the traditional foods in China. They are baked with mushy grains, mostly coarse grains. After aging, the water content is less and dry, thick or thin, easy to pile up, strong in taste, mostly round, loose and porous.

The distribution method is as follows:

1. Scoop it up and pour it. The batter should be moderate in thickness and flow slowly in a straight line. If it is broken, it means that it is too thick, the cake is too thick to be cooked and too thin to be molded.

2. Wipe the oil after the pot is hot, the oil is high temperature. After pouring the batter, it can quickly solidify at the bottom of the pot, and it will not be pasted off because the oil temperature is too high, which plays a non-stick role.

Remember that if there is little oil, one coat is enough. If there is too much oil, the batter will be everywhere with the oil flow and will not hang on the bottom of the pot, resulting in no molding.

4. When the batter is made, the water should be added slowly, instead of pouring it into the flour at once, it should be stirred while adding water, so that the batter will not get pimples.

5. When the pan is gently shaken for a short time, it is found that if the pancake and the bottom of the pan can be easily separated, one side is cooked. At this time, turn it over with a spatula to avoid breaking it.

6. It is best to use a pan to make pancakes. With the rotation of the pan, the batter is easily spread evenly.

7. It is best to choose pasta with low non-stick pan.

8. Use cold water when preparing batter.

9. Don't stand too hard, just leave the smallest ring of fire in the middle.

Note: If you want to make burritos delicious, don't make them with corn flour. If you make them like that, you will find them greasy.