Homemade Pancakes with Fruits

Name: Homemade Pancakes with Fruits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Flour; 1 piece egg; 2 tablespoons Corn flour; 2 tablespoons Mung bean flour; 2 tablets lettuce

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The pancake fruit originally produced in Tianjin Wei came to Shandong with a creative difference. The main thing was to change the dough stick inside into a special kind of crispy. This provides a lot of convenience for the cooking women to perform at home, after all, Pork is healthier and better to make than fried dough sticks. The most worrying thing about pancakes on the street market is the crispness. It looks golden in color, and it tastes crisp and raw when eaten. In fact, the crispy dough that has been eaten through the fat is likely to contain additives in the dough, let alone the oil. Make it yourself at home, as long as you master the preparation of crispy and the adjustment of the batter, you can eat the pancakes that are both safe and nutritious. Moreover, any flavor of pancake fruit can be handled.

Ingredients

150g Flour
1 piece Egg
2 tablespoons Corn Flour
2 tablespoons Mung Bean Flour
2 tablets Lettuce

Homemade Pancakes with Fruits

1. Mixed fruit ingredients: 100 grams of flour, 3 grams of salt, 1 egg, 25 grams of water, a few drops of peanut oil

2. Live into a uniform and smooth dough, cover with plastic wrap for 5 to 10 minutes

3. Mix batter ingredients: remaining 2 tablespoons of flour, 2 tablespoons of corn flour, 2 tablespoons of mung bean flour, 7 or 8 tablespoons of cold water

4. Stir it evenly, pick it up with chopsticks, and it can drip off uninterruptedly, and set aside for later use

5. Roll the good dough with a rolling pin to an extremely thin thickness, almost the size of a piece of printing paper. You can use a proper amount of dry powder to prevent sticking

6. Use a sharp blade to cut into rectangles of appropriate size. The size depends on the size of your pan. Place it in the center of the pan to the extent that it can be wrapped in the dough.

7. Raise the pan, heat the pan with cold oil, turn to medium heat when the high heat is 60% hot, add the dough piece by piece, turn it over when one side is fried until golden brown, and deep fry until both sides are golden and crispy

8. Take out the fruit, suck the excess oil on the kitchen paper, and set aside

9. Heat the pan on medium and small heat. When you feel the bottom of the pan is slightly hot, use a small brush to evenly apply a layer of grease

10. Add the batter and spread it out immediately with a spatula

11. Keep the heat on medium and small, beat an egg on the dough, spread it out and thin it out

12. Sprinkle an appropriate amount of chopped green onion on the egg. When the egg is basically solidified, use a spatula to gently turn the dough off the bottom of the pan and turn it over carefully.