The first thing you should do when you wake up every morning is what kind of breakfast you should make. Everyone knows that what we eat in the morning must be nutritious and balanced, so I can’t fool it even if I want to, but I usually cook carelessly at dinner. I still pay more attention to breakfast. How to make a simple and delicious breakfast?

The breakfast I’m sharing with you today was something I saw on a blogger’s website. I added a little bit of my own ideas to make it. It’s different from sugar cookies, but I can’t say it’s the same. It’s pancakes, isn’t it a magical delicacy? The method is also simple.

The batter is fermented by adding water one night in advance. It can be fried directly in the pan the next morning and eaten. When I first started making it, I failed a few times because I didn't control the amount of batter. But as I kept making it, I got used to it and found out the secret behind it. Everyone should also pay attention when you first start doing it. If you do it a small amount and then do it a few times, you will definitely not fail.

Sugar pancakes

——Ingredients required——

200 grams of flour, 20 grams of white sugar, appropriate amount of water, and appropriate amount of cooking oil.

Preparation steps:

1. Prepare the flour first, put it into a small basin, and add an appropriate amount of water to make a batter. The batter state must not be too dry, and of course it cannot be too thin. You can refer to the batter state in the picture below.

2. Leave the batter in the kitchen to ferment naturally overnight. This is the state of fermentation overnight.

3. Stir it with a spoon, and then add an appropriate amount of white sugar, about 20 grams. If you add more, it will be too sweet, and it will not be good for your teeth if it is too sweet. very good.

4. Pour an appropriate amount of oil into the non-stick pan. It doesn’t need to be too much, just as thin as the bottom of the pan. When the oil temperature reaches 50% to 60% hot, start adding the batter. Use a spoon to scoop out 1 ladle of batter and pour it into the pan. You can see that I made 3 pieces at once. If a novice has difficulty controlling the dough, he can make them one by one.

5. The whole frying process should be done over low heat. Don’t flip it over in a hurry after the batter is put in. Wait until the side at the bottom of the pan is cooked before flipping it over and frying the other side.

6. Fry the dough until both sides are golden brown, then serve. If you plan to order multiple pancakes at one time, leave some space between them. Try not to stick together. If there are adhesions, just use a shovel to cut them open.

7. It is fragrant and sweet. If you want to eat crispy sugar cakes, you can fry them for a longer time. If you want to eat tender ones, you can take them out after they are cooked. It is simple and convenient. You can let the batter ferment at night and then use it when you wake up the next morning. It is also very good to make breakfast pancakes.

Tips:

1. Just let the batter ferment naturally without adding yeast or the like.

2. You can also ferment the batter the night before, as I said, and start making it when you wake up the next morning. It is very simple.

3. Pay attention to the amount when scooping the batter. Don’t scoop too much at one time. Just take the amount of 1 spoon and spread it out slightly thinly.