Multi-grain Pancakes and Fruits (pan Version)
1.
Mix 60 grams of plain flour, 50 grams of mung bean noodles, and 20 grams of millet noodles in a large bowl
2.
Add 230 grams of water to the mixed flour little by little
3.
Slowly stir with egg cream and let stand for 20 minutes
4.
Finely chop chives and coriander. Dilute tofu and bean paste with water, prepare 3 raw eggs, cooked sesame seeds and a fork
5.
Heat a pan, brush a layer of oil on the bottom of the pan, and turn to a low heat. Scoop in a large spoonful of batter~ Use a pancake rake to quickly round it
6.
When the batter is completely set, knock on a raw egg and spread it out quickly
7.
Sprinkle with chopped cilantro, chopped chives and cooked sesame seeds
8.
Use a shovel to shovel the edge of the dough lightly. When it is easy to shovel, turn it over
9.
Spread soy tofu and soybean paste on the pancake surface. If you like spicy food, you can add a little bit of Lao Gan Ma, and arrange the forks according to the straight line specifications.
10.
Fold and roll up the pancake and put it on a plate, it's OK
11.
If you don’t think the whole pancake roll is too big, chop it in the middle with a spatula and divide it into half
Tips:
1. If you want to eat purple rice pancakes, adjust the batter to [normal flour + purple rice noodles 50 grams + soybean noodles 20 grams], the color of the finished product is purple.
2. If you don't have millet noodles at home, use soybean noodles instead!
3. Please use small fire throughout the production process. Be fast! !