The fluffing effect, the pancakes look good and taste slightly better. The following is the introduction of the practice of mixed grain pancakes.

Main ingredients: flour 250g, mixed grain flour (can be homemade) 50g, eggs (optional), baking soda (optional) yeast, water

Accessories: sweet noodle sauce, sugar sesame seed paste, peanut butter oil consumption (optional, can be replaced), wonton wrappers (can be replaced), cooking oil, vegetables (choose your favorite sandwiched between the pancakes)

Steps:

1. Old noodles: 50g flour with 0.5g yeast (a little bit, grab as you go, no need to weigh), then add water to make a paste, and let it rest at room temperature for half a day in summer or refrigerate it for a day to ferment into old noodles.

2. Make mixed grain flour. With a cooking machine, the existing grains and cereals can be beaten into powder. I used soybeans, mung beans, oats, millet, and finally mixed with cornmeal. If you have groundnut flour, sorghum flour or something can also be added.

3. Make the batter. Flour, mixed grain flour mix, add the old noodles and an egg. Adding the egg will make it more flavorful and the crust more crispy.

4. Dissolve a pinch of baking soda in water (to neutralize the acidity, you can not use it, but it is easier to use the crust crispy), add the water to the dry powder, to make a thick batter, and let it rest for an hour. The consistency of the batter you can refer to the batter on the pancake stand, the first time you do it is best to adjust the thinner, so that the good spread cake.

5. Make pancake sauce. The main sweet noodle sauce, add sugar, sesame paste, peanut butter, oil and a little boiling water to mix, the flavor of their own often right on the line, there is no strict ratio. There is no strict ratio. If you don't have sesame sauce, peanut butter and oil, you can leave it out, it's just a little bit bland in flavor. But most importantly, sugar must not be missing! Although the sweet noodle sauce has the word "sweet" in it, there is actually no sugar in the ingredients, so you have to add sugar to flavor it. The reason for adding boiling water is to make the sauce thinner and spread it on the cake.

6. Make thin crisps. I used wonton skins to fry, you can buy wonton skins or dumpling skins to fry into thin crisps. When the oil is hot, fry until golden brown, this step is very simple.

7. Make the crust. If you have a non-stick pan, it's best, but if you don't, you'll need to moisten the pan with oil before pouring in the batter. Start with medium-low heat and bring the pan to a simmer.

8. Reduce the heat to low and pour a few spoonfuls of batter into the center of the pan, spreading it out in circles from the bottom of the spoon from the inside out. This is why it's important for a novice to thin the batter, otherwise it will be too thick and solidify before it spreads.

9. After the batter is spread evenly, turn to medium heat to accelerate the evaporation of water, the pie crust back to crispy. Do not move it when frying the crust ah! When the crust is cooked, it will bulge and automatically separate from the pan.

10. When the crust is cooked and starting to puff up slightly, pour two tablespoons of egg wash in the center.

11. Spread the egg mixture with the bottom of a spoon.

12. When the egg mixture is cooked and the crust around the edges becomes warped indicating that the pancake is crispy, spread the pancake sauce.

13. Top with crisps and your favorite vegetables. I used cucumbers. It's best to choose veggies that can be eaten raw or are easy to cook, like lettuce or something.

14. And then the two sides of the crust rolled up to eat it. With the flavor of cucumber, it is the old Beijing chicken roll without fried chicken hahaha!