Mung Bean Flour Pancakes
1.
Finished picture
2.
Pour 250 grams of flour and 50 grams of mung bean flour into a large pot;
3.
Add an egg and a pinch of salt;
4.
Pour in clean water and stir into a puree with chopsticks;
5.
Then gradually add water and stir in a circular motion in the same direction. At this time, you can feel a thick and thin paste. See if you need to add the water. I used Zhongyu flour, mung bean flour and the amount of liquid in the recipe. Mixed, it feels appropriate;
6.
The state of the well-stirred batter should be; when a spoonful is dug out and poured down, it becomes streamlined continuously;
7.
Use a large spoon to move upwards in a circular motion in one direction and stir for five or sixty times, set aside and relax for 20 minutes;
8.
After the batter was relaxed, I added some chopped green onions and stirred it for one or twenty times;
9.
Heat a pan over medium heat and brush with a thin layer of oil;
10.
Use a large spoon to scoop out a spoonful of batter and pour it into a pan;
11.
Quickly lift the pan away from the gas stove, shake the batter, and place it on the gas stove;
12.
Burn to the surface discoloration, turn it under with a shovel;
13.
Bake it for another two or three minutes;
14.
Turn it over again for one minute, until golden brown on both sides is shoveled out;
15.
Put it on a big plate, burn each piece in turn and stack it up;
16.
Finished picture
17.
Finished picture
18.
Stir in green pepper scrambled eggs or stewed potato shreds, and then dip it in garlic water. It's delicious...
Tips:
1) The amount in the recipe can be made 6 with a 28 cm pan, and a family of three should not be a big problem according to the amount of food for two per person. 2) Reserve liquid when mixing the noodles to prevent the batter from being too thin. If you accidentally add too much water to make the batter too thin, scoop out one or two spoons of the batter and pour it into another small bowl, and add the appropriate amount of flour to the small bowl Stir it with chopsticks until it becomes a thick paste, then pour it into the thin batter and mix well, instead of adding flour directly to avoid lumps.
