I have been in the city for many years. Whenever I see pancakes and fruits sold at stalls in the street, it always makes me homesick and reminds me of the small pancakes and big pancakes in my hometown.

During the Chinese New Year, I went to my mother's place and saw relatives in the mountains. I brought her some so that I could satisfy my craving.

This also made me understand that there are still people in the mountains selling small and large pancakes.

When I was a child, small pancakes and big pancakes were delicacies that could only be eaten during the New Year and festivals.

Remember, there are two spoons in our family: the small spoon and the big spoon.

All are round.

The small spatula is about thirty centimeters in diameter, with a short tripod leg underneath and a raised edge around it. The griddle surface is smooth, with the center high and four sides lower, like a ball with most of its half cut off.

On top is a lid, which looks like a round hat worn by people in the Qing Dynasty. There are several small animal patterns cast on the lid, and a small iron ring passes through the iron knot in the middle of the lid.

The big spatula is about sixty centimeters in diameter and looks like the noodles of a small spatula. It has no rim, no lid, and no legs.

Every winter solstice or Chinese New Year, my mother would pull out the dusty small and large spatulas from under the cabinet, wash them and put them in the sun to dry.

Dig three liters of corn flour, one liter of rice flour or bean flour into a clay pot, add a piece of yeast, mix evenly with your hands, and stir into a batter with warm water.

After that, move the earthen basin to the kang head.

Put the lid on the earthen basin, cover it with a quilt, and leave it there for half a day. After the dough ferments, stir it evenly with chopsticks.

While the batter was being fermented, my mother was not idle.

She moved a few small stones from outside, propped the small skewers on the floor of the house, and picked up some twigs and jade stalks.

The mother sat on the small bed, lit a fire under the small spatula, heated the spatula, and wiped a circle on the surface of the spaghetti with a lightly oiled cloth. The squeaking sound spread in the air along with the aroma of oil.

Use an iron spoon to scoop an appropriate amount of batter and pour it from the highest point in the middle of the gratin. As the batter spills out in all directions, the griddle will make a sizzling sound while steaming.

Cover with lid and cook over low heat.

After about two minutes, there was no more sound in the griddle, and only the sound of popping fire could be heard.

When the lid of the pan is lifted, a burst of white gas comes out, the batter turns from white to yellow, and the pancake is ready.

Gently chop the pancake with the iron food, and then fold the pancake over with the iron food and put it in the basket.

Within a few hours, there were several stacks of pancakes in the basket.

When it got dark, my mother was still sitting on the small bed, spreading out in an orderly manner.

When she saw us coming back, she smiled and said, "Let's eat pancakes!"

There is water in the thermos.

We always pick up a small pancake and swallow it until we get choked, then pour water.

It wasn't until the third time that I tasted its fragrant aroma.

My mother kept spreading the batter, even in the middle of the night, to finish spreading the batter in the earthen basin.

After spreading out the small pancakes, we have to spread out the big pancakes.

The big pancake is made with three liters of millet and one liter of soybeans.

First, pour the millet and soybeans into earthenware basins and soak them in water for a day. The next day, when it gets dark, my mother feels the darkness and moves the earthenware basins containing the soaked millet and soybeans to Xiaomo.

Then, my mother went to work in the dark.

Even though it was dark and I couldn't see my fingers, my mother could rely on her familiarity to accurately pour the soybeans or millet into the little mill's eyes, and she would scoop out just the right amount with an iron spoon.

The batter for pancakes needs to be ground finely, and the batter should be moderately thick.

The mother holds a small grinding crutch in her left hand and an iron spoon in her right hand. Her natural and repetitive movements are like a busy machine.

By the time we hissed and got up from the bed, the millet and soybeans soaked in the pot had turned into a milky white batter.

When spreading large pancakes, you need to support the large pan with stones and use thatch and twigs to burn it over a small fire. You also need to wipe a circle on the large pan with a cloth.

The iron spoon scooped up the batter, poured it into the middle of the griddle, and then used a pulley to spread the batter into a thin and even layer. Watching the batter turn from white to yellow, the big pancake was ready.

Use a pancake knife to wipe the pancake and the pancake will be separated from the pancake. Fold it twice again and the pancake will be ready.

Unlike small pancakes, big pancakes can be held in the hand and eaten alone.

When eating large pancakes, first place the large pancakes in a bowl, then scoop hot beans and rice, then pour some chopped green onion oil, or soak the large pancakes in noodle soup.

It is easy to bite, easy to chew, easy to digest, and has an indescribable aroma when eaten.

In fact, in our place, we all have this way of serving and eating small pancakes and large pancakes.

I only make pancakes once or twice a year.

After spreading the pancakes, my mother divided them into several portions, and asked us children to give portions of the pancakes to grandma, uncles, aunts, uncles, and uncles.

After visiting relatives, my mother always looks relaxed and satisfied.