Multigrain Pancakes

Name: Multigrain Pancakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 20g Cornmeal; 20g bean flour; 3g salt; 430g water; 7g Black sesame; Some egg; Some Sweet noodle sauce; Some Chives; Some parsley; Some Pickles

by Cooking for baby

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Multi-grain pancakes originated from pancakes and fruits, with various cereals as the main material and sauces as auxiliary materials. They are especially suitable for the taste of middle-aged and old people and children. They have the function of regulating the nutritional balance of the human body and supplementing vitamins and trace elements.

My daughter especially likes multigrain pancakes. Not only does she like to eat, but she also likes to watch. The chef who likes to watch the cake spreads a few times to scrape the dough into a pancake, then slaps an egg neatly, then sprinkle the sauce quickly, sprinkle with coriander, chives and diced pickles, and finally add hemp leaves, a pack Once everything is wrapped, a fragrant multigrain pancake is ready, and the whole process is done in one go, clean and tidy. Take a bite of the finished pancake, fragrant, crispy, with multiple tastes, and the lips and teeth are fragrant.

I bought a pancake pancake some time ago. Although the pancake spread out is not as thin as the one sold outside, the taste is not bad, and it is healthier. The most important thing is that I can also enjoy this stall like a pie seller. The pie process. "

Multigrain Pancakes

1. Mix all the hemp leaf ingredients (200 grams of flour, 4 grams of salt, 7 grams of black sesame seeds (optional), and appropriate amount of water), and form a hard dough, cover with a damp cloth and wake for 20 minutes. Because I used a noodle machine to roll, it doesn’t matter if it’s not smooth

2. Put it into the noodle maker and roll it into thin and even strips. Remember to sprinkle cornstarch in the middle to prevent sticking.

3. Cut into appropriate rectangular pieces, and cut a cut in the middle.

4. Fry in a frying pan until golden on both sides.

5. Remove the drained oil and set aside.

6. Put the white noodles, corn noodles, and bean noodles in a container.

7. Add salt and 430 grams of water and stir evenly (the amount of water can be adjusted according to the proficiency of the cake)) and let it stand for 40 minutes, stirring two or three times in the middle to dissolve the gnocchi.

8. Chopped scallions, coriander and pickles into small cubes

9. Preheat the pancake fritters, use a brush to dip a little oil (or use oil flocs) to wipe the surface of the pan

10. Spoon an appropriate amount of batter, spread the batter evenly with a bamboo dragonfly or a scraper

11. Knock in an egg and spread it out evenly.

12. After the egg liquid has solidified, apply a layer of sweet noodle sauce. Use cool white to dilute the sweet noodle sauce in advance. If you like spicy food, add some chili sauce.