Multigrain Pancakes with Fruits

Name: Multigrain Pancakes with Fruits
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 3g salt; 1 piece egg; 25g Shimizu; A few drops Peanut oil; 2 tablespoons Cornmeal; 2 tablespoons Mung Bean Noodles; Some lettuce; Some Sauce; Some spices; Some oil

by Celery

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

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——

One: thin and crisp

We can mix the noodles with flour and eggs, roll them out to very thin, and fry them with olive oil (of course, other good-quality fats) until they are golden and crispy, taste not bad, and nutritious. Eggs have good crispiness, coupled with the effect of frying, do not need any additives. If you find it bothersome, then make Tianjin-style pancakes and use fried dough sticks directly!

Second: batter

Master the ratio of powder to water, usually 1:1. There is no sauce in the home. If you use a pan, you can add a little more water to make the batter easier to spread on the bottom of the pan. Flour mixed with some coarse grains or soybean flour can be made into multi-grain pancakes with more comprehensive and balanced nutrition. All kinds of coarse grains and white flour can be matched according to the ratio of 1:1:1…….

Let’s take the multi-grain pancake and fruit as an example to demonstrate--"

Multigrain Pancakes with Fruits

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

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

3. Mix the batter materials: 2 tablespoons of flour, 2 tablespoons of corn flour, 2 tablespoons of mung bean flour, 7 or 8 tablespoons of cold water (this is the serving size for one person, depending on how many people eat, as adjusted);

4. Stir it evenly, pick it up with chopsticks, and it can drip down like a broken one, and then set aside (the batter is thin, the fruit is thin; the batter is thick, the fruit is thick, according to personal preference and cooking skills) ；

5. Use a rolling pin to roll the dough to an extremely thin thickness, almost the size of a piece of printing paper. You can use an appropriate amount of dry powder to prevent sticking (roll out as thin as possible, if it is too thick, it will easily absorb too much oil when fried, and it will taste greasy);

6. Use a sharp blade to cut into a rectangle 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 by the dough;

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

8. Take out the fruit, suck the excess fat on the kitchen paper, and set aside; (Actually, there is no one in a family of three with a pancake fruit, which can’t use so many crisps; but it’s also good to eat as a snack or snack!)

9. Heat the pan on medium and small heat. When you feel the bottom of the pan is slightly hot (not too hot), use a small brush to evenly apply a layer of grease (not too much);

10. Add the batter, turn the pan to spread evenly or immediately spread it out with a spatula;

11. Keep the heat on medium and low, and put 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 from the bottom of the pan and turn it over carefully; a non-stick pan is more powerful.

13. Keep the heat on low and continue heating, and brush the sauce on the turned side; (including all the dipping sauces that can be eaten raw: sweet noodle sauce, bibimbap sauce, hoisin sauce, chili sauce, XO sauce... as you please)

14. Put fruits and lettuce on top; (including all vegetables that can be eaten raw: lettuce, chives, coriander, cucumber, radish, carrots, wild vegetables... as you please)

15. Add the spices you like; (including all the spices you like to sprinkle and eat: chili powder, cumin powder, five-spice powder, salt and pepper powder ... as you please)