There are many different ways to make pancake batter.

Shandong pancake fruit is a very popular street snack. The following is a detailed introduction to the preparation method of this snack, as well as the pancake batter recipe, so that you can easily make delicious pancake fruit.

The most critical step in making delicious pancakes is to prepare the batter. The quality of the batter directly determines the taste and quality of the pancakes.

However, there are many batter recipes commonly used for pancakes, and pancakes made with different recipes have different textures.

The following is a classic batter recipe commonly used for pancakes. You can choose from it.

The wheat flour in the formula must be high-gluten flour. If you cannot buy high-gluten flour, use dumpling flour. The corn flour, soybean flour and other multigrain flour in the formula must be as fine as flour, otherwise the pancakes you make will taste very rough.

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Recipe 1: 1000 grams of wheat flour, 550 grams of corn flour, 25 grams of soybean flour, the flour to water ratio is 1:1.

Recipe 2: 300 grams of wheat flour, 100 grams of corn flour, 25 grams of mung bean flour, 25 grams of buckwheat flour (optional), 25 grams of soybean flour, the flour to water ratio is 1:1.1.

Formula 3: 100 grams of wheat flour, 100 grams of mung bean flour, 100 grams of soybean flour, 100 grams of buckwheat flour, 100 grams of corn flour, the flour to water ratio is 1:1.3.

Recipe 4: 20 grams of wheat flour, 80 grams of mung bean noodles, and 150 grams of water.

Formula 5, 40 grams of wheat flour, 25 grams of mung bean flour, 15 grams of millet flour, 15 grams of corn flour, 5 grams of soybean flour, flour to water ratio formula 6, 4 pounds of wheat flour, half a pound of soybean noodles, half a pound of other multigrain noodles (other

The proportion of multigrain flour is 5 parts of corn flour: Formula 7, 1 pound of wheat flour, 2 taels, 4 taels of corn flour, 1 tael of soybean flour, 1 tael of mung bean flour, 1 tael of buckwheat flour. Formula 8, wheat flour.

4.5 parts of flour, 10 parts of millet flour, 3 parts of mung bean flour, the flour to water ratio is 1:1.3. Formula 9, 60 grams of wheat flour, 40 grams of corn flour, the flour to water ratio is 1:1.3,

50 grams of millet flour, 20 grams of mung bean flour, the flour to water ratio is 1:1.2. Choose any one of the above batter recipes, put various flours in a small basin according to the proportion required by the recipe, and mix them evenly (you must first mix them)

Add water after mixing the flour evenly, remember). Prepare water according to the formula, slowly pour the water into the flour in a very small stream, and stir evenly in a clockwise direction with a spoon while pouring the water (do not pour the water all at once)

into the flour, otherwise you will be exhausted and it will be difficult to stir up the small gnocchi).