I remember living with my grandma when I was a child. Although life was difficult and materials were scarce at that time, my grandma was very clever and very particular about eating. Even an ordinary piece of dough could often be renovated in her hands and make various kinds of dough for us.

Favorite pasta.

I'm always looking forward to it after school every day: I'm sure my grandma will cook something delicious again when I get home!

What impressed me the most is: if you eat pancakes for dinner, my grandma must make yeast pancakes, because she said: yeast pancakes are easy to digest and good for the stomach!

Now that decades have passed, this eating habit has remained and has never changed!

There are many ways to make sourdough pancakes, but my all-time favorite is the salt and pepper flavored sourdough pancakes that I remember.

How to make salt and pepper dough cake: 300g flour, 3g yeast, 3g sugar, 1g salt, 15g cooking oil, appropriate amount of peppercorns and sesame seeds.

1. First put an appropriate amount of peppercorns in the pot, stir-fry over low heat for a while, stir-fry constantly; then add sesame seeds and peppercorns and stir-fry until fragrant, pour out and let cool.

Crush the cooled peppercorns and sesame seeds with a rolling pin, put them into a small bowl, add an appropriate amount of flour and salt, and mix evenly.

The salt and pepper is now ready, set aside for later use.

2. Put 300 grams of flour, 3 grams of yeast, 3 grams of white sugar (to promote fermentation), and 1 gram of salt in a basin. Knead the dough with warm water: add water while stirring with chopsticks. After stirring into a fluffy shape, add 15 grams for consumption.

oil; start kneading into a softer dough.

Cover and let rise until doubled in size.

3. Take out the risen dough and place it on the chopping board, knead and deflate the dough.

After kneading until smooth, press flat and roll out.

Roll it out into a large rectangular and uniform slice, spread evenly with oil, and then evenly sprinkle with the prepared pepper and salt.

Roll it up from bottom to top and seal tightly.

Cut off the dough at the tiger's mouth with your hand, divide it into medium-sized dough pieces, seal the mouth tightly and arrange it into a round shape.

4. Roll out the prepared dough, cover with plastic wrap and let rise for 15 minutes.

5. Preheat the electric baking pan and brush it with oil; put in the waked dough, brush a thin layer of oil on the surface, cover it and bake for 2 minutes; turn over and bake for another two minutes.

Fry until both sides are golden brown. Use a spatula to press the edge of the cake. If it springs back quickly, it is done. Take it out of the pan.

Tips: Sichuan peppercorns and sesame seeds must be stir-fried over slow fire and stir-fried constantly to prevent them from being scorched and affecting the taste.

After the cake is ready, cover it with plastic wrap and let it rise for a second time (let it sit for a while).

A little cooking oil should be added to the pancake dough, and it should be softer for a better taste.