Steps:

1, scoop the flour into a basin, pour in appropriate amount of boiling water, scald the flour by one third, and then mix the flour with cold water.

2. Until all the dry flour is wet, there is no dry flour, as shown in the figure.

3. Sprinkle some dry flour on the panel, pick the dough onto the dry flour with chopsticks and knead it into smooth dough.

4. The longer the kneaded dough is left, the softer the dough becomes.

5. Divide the dough into several portions.

6. Roll out the dough, sprinkle with salt, roll it into thin slices and brush it with oil. The rolled noodles are collected from both ends to the middle and stretched together from both ends. After stretching, roll from both ends to the middle, and roll to the middle to overlap. Roll it all up. Cover with plastic wrap and let stand for 10 minute.

7. Roll out the rolled cake, heat the pan and pour in the oil. Put the rolled cake in the pot and cover it. Cook slowly over low and medium heat. Feel that the dough is slightly cooked and set, and turn it over until it is golden on both sides. At this time, pat it along the edge of the cake with a wooden shovel. The more you pat the cake, the softer it becomes and the more layered it becomes.

Extended information pancake is one of the traditional pasta dishes in China, which is baked with flour, eggs and other materials and is deeply loved by the people. It can be eaten with all kinds of meat, eggs and vegetables. The main nutrients are carbohydrates, protein, fat and so on. And rich in nutrition. The loss of nutrients in pancakes is less.

Nutritional components of pancakes per100g (standard powder)

Energy 255 calories; Protein 7.5 grams; 2.3 grams of fat; 52.9 grams of carbohydrates; Dietary fiber1.9g; Cholesterol 257 mg;

Thiamine 0.02 mg; Riboflavin 0.04 mg; Vitamin E 1.03 mg; 20 mg of calcium; Phosphorus 146 mg; Potassium 14 1 mg;

Sodium 149.3 mg; Magnesium 5 1 mg; 2.4 mg of iron; Zinc 0.94 mg; Selenium 7.5 micrograms; Copper 0.15mg; Manganese1.15mg.