Buckwheat Melaleuca Cake:

A proper amount of tartary buckwheat flour is mixed with water to form a thick paste (a little egg and white sugar can also be added), a flat pan is heated and oiled, and a proper amount of batter is poured in, so that the batter is evenly distributed in the pan, turned over little by little, and then poured with a thin layer of batter. When the lower part is ripe, it is turned over, added with a thin layer of batter, and repeated for many times to obtain a Melaleuca cake with many soft layers.