Pancake batter formula ratio

When spreading pancakes, you must master the ratio of batter and water. Under normal circumstances, you can prepare one part of noodles and 1:3 part of water. You can prepare 1 catty and 2 taels of noodles, about 4 taels of corn flour, about one tael of mung bean noodles, about one tael of soybean noodles, and about one tael of buckwheat noodles.

The batter formula: the ratio of flour to water is about 1:1:3. If you are skilled in the technique, do it more, and if you are a novice, add more water. 1 pound of white flour, 2 taels, corn flour, 4 taels, soybean flour, 1 tael, mung bean flour, 1 tael. You don't have to leave the last two if you don't have them.

How to mix noodles: The ratio of noodles to water is about 1:1:3. Do not pour all the water in at once. In this way, the water and noodles form their own spaces. Due to the effect of tension, it will be difficult for you to mix the noodles. Then stir up the small dough balls.

First weigh the noodles and water. Pour all the noodles together and mix well. Pour the water into the noodles with a trickle. Use a spoon to mix the noodles and water evenly while pouring. When it becomes particularly sticky, stop adding water, put the mung beans and millet into a grinder and grind into fine powder. Put the beaten mung bean and millet flour into a large bowl, add a little five-spice powder, pour in water, and mix Mix mung bean flour, millet flour and white flour thoroughly, stir well with a spoon until it becomes a thin batter, cover it and let it sit overnight.