Name: Multigrain Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g black rice; 40g Red brown rice; 40g Corn ballast; 40g Glutinous rice; 100g Flour; A carrot; 1 potato; a little salt; A few drops sesame oil; Several pieces lettuce

Multigrain Pancakes

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

You can make delicious and nutritious miscellaneous grains at home!
Ever since I started this pancake artifact, I often stir a pan of batter, and soon I can make thin pancakes. It really has a match with roast duck cakes.
After soaking the coarse grains into a paste, I add some flour and stir to form a batter. The pancakes are made quickly without a drop of oil. Wrap it with your favorite vegetables or mixed vegetables, and the real health food with less oil and salt will be freshly baked. "

Multigrain Pancakes

1. The grain is fully soaked

2. Put it into the barrel of the wall breaker, add a proper amount of water

3. Start the "paste" program to make a fine grains paste

4. Pour the paste into the container

5. Add the right amount of flour

6. Stir into a slightly viscous batter

7. Power on the pancake machine, dip a small amount of batter, and quickly make a pancake

8. Put the prepared multi-grain pancakes on the plate, cook and eat as you go

9. Scrape off the skins of potatoes and carrots and clean them

10. Use a grater to wipe into thin filaments, and boil for one minute in a pot of boiling water.

11. After taking it out, you can decide whether to over-cold water according to the taste requirements, but the cold water tastes soft and waxy, and the over-cold water tastes crisp; add a little salt and sesame oil

12. Mix well

13. Take a multigrain pancake, spread the washed lettuce leaves on the pancake, and then spread shredded potatoes and carrots

14. Ready to be eaten when rolled into rolls

15. Cut into sections, it's more beautiful

16. One more piece

Tips:
There is no pancake maker, it can be made with a pan; the vegetable mix can be changed according to preference; the amount of flour should be adjusted according to the thinness of the multigrain paste.