Pancake fruit batter recipe: 1000 grams of wheat flour, 550 grams of corn flour, 25 grams of soybean flour, the flour to water ratio is 1:1. The method is as follows:

1. Put various flours in a small basin according to the proportion required by the formula, and mix them evenly (you must first mix the various flours evenly before adding water, remember).

2. Prepare water according to the formula proportion, slowly pour the water into the flour with a very small flow of water, and stir clockwise with a spoon while pouring the water (do not pour the water in at once) in the flour, otherwise you will be exhausted and it will be difficult to break up the small dough balls).

3. When the flour becomes a particularly thick batter, stop adding water and let it sit for 20 minutes. Then continue to stir clockwise with a spoon, stirring and pressing so that the dough cannot be seen. After the lumps form, add a small amount of water and continue to mix.

4. Wait until the flour becomes even and fine, with no graininess. The scratches will disappear immediately after passing the batter with chopsticks. If the batter can slide off the chopsticks after lifting the chopsticks, it means the batter has been prepared. .

5. Don’t rush to use the prepared batter to make pancakes. Cover it and let it sit for more than 2 to 3 hours to allow the various flours to fully absorb water and become more delicate and even before use.