Making pancakes is usually done with low gluten flour and medium gluten flour.

Note that high-gluten flour is not suitable, it is inherently unsuitable for making pancakes because it is glutenous and does not rise easily, so pancakes made with it will not be fluffy. Pancakes are made with regular flour which is medium gluten flour, to make cakes and such, you need to have low gluten flour to make them, and for bread and such, you need to use high gluten flour.

Expanded Information:

Pancake fruit steps--

Input preparation: 80 grams of mung bean flour, 40 grams of low gluten flour, 2 eggs

Accessories: 1 small onion, a little five-spice powder, soy sauce tofu moderate amount, sweet noodle sauce moderate amount, black sesame seeds moderate amount

1, mesophilic gluten flour, mung bean flour, add a little five-spice powder stirring evenly, slowly add water and stir;

2, stirred into a thicker paste;

3, chopped green onions, crushed soy sauce tofu, ready to prepare a little black sesame seeds spare;

4, electric cake pan is slightly hot, pour a spoonful of adjusted batter, with a scraper to quickly scrape the spread;

5, after browning, cracked an egg;

6, with a spatula to the eggs spread

7, pancake four sides of the slight warping when the flip, brush with sweet noodle sauce, and sauce tofu sauce;

8, put on the fritter, two sides to the middle of the fritter, the center of the press can be folded, a set of pancake fruit is ready.