1. Mix Yanmen Qinggao buckwheat flour, corn flour, and ordinary flour into a basin;
2. Put dough stick leavening agent, edible baking soda, a little salt, sugar into the flour, add warm water, and stir to form a dough;
3. Knead both sides of the dough repeatedly until it is even. Cover with plastic wrap and leave for 1 hour;
4. Cut the dough into two pieces, knead the dough into long strips, and cut into small dough pieces, which are similar to making dumplings;
5. Roll out a small dough into a pancake, use a knife to cut twice in the middle, but don't cut it off;
6. Put oil in the pan, heat until the oil temperature rises, put in the pancakes, flip on both sides, and fry until golden on both sides;
7. The childhood-flavored buckwheat multigrain pancakes are complete!
Tips:Yanmen Qinggao buckwheat flour is lightly ground and finely milled and processed. The flour is fine, the taste is delicious and mellow, and the wheat flavor is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".
