When spreading pancakes, you should master the ratio of batter to water. Generally, you can prepare one portion of flour, 1:3 portions of water, 1 kg of flour 2 liang, corn flour 4 liang or so, then mung bean flour 1 liang, soybean 1 liang, and buckwheat flour 1 liang or so.

The formula of batter: the ratio of flour to water is about 1: 1:3. Do it skillfully and add more water to the novice. White flour 1 kg 2, corn flour 4, soybean 1 2, mung bean flour 1 2, buckwheat flour 1 2. Don't let the last two go.

Kneading method: the ratio of flour to water is about 1: 1:3. Never pour all the water in at once, let the water and flour form their own space, it is difficult for you to provoke acne again because of nervousness.

Weigh flour and water first, then pour all kinds of flour together and mix them evenly, then pour water into the flour in a trickle way, while pouring, stir the flour and water with a spoon, stop adding water when it is particularly sticky, put mung beans and millet into a pulverizer and grind them into fine powder, put the beaten mung beans and millet powder into a big bowl, add a little spiced powder, pour water, and mix the mung bean powder and millet powder with a spoon and mix them evenly.