Pancakes
1.
Mix flour with yeast, eggs, sugar, add warm water, and stir evenly to a thick paste
2.
Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size (there are many bubbles on the surface)
3.
Take a flat-bottomed non-stick pan, cold pan, brush with a thin layer of oil, pour the batter into the pan, spread the batter, spread it evenly on the bottom of the pan, cover with a lid or plastic wrap, and leave for 30 minutes
4.
Turn on a small fire, close the lid, and start baking
5.
Bake until the batter is gradually enlarged and formed
6.
Turn over
7.
Cover the lid and continue to burn until the two sides are slightly yellow and the middle is fully cooked
8.
Serving
9.
Diced
10.
Crispy outside, soft inside, sweet and delicious
Tips:
1. The noodles of pancakes should be soft, and the water consumption is more than that of steamed buns and steamed buns. You don't need to knead the noodles, just mix the noodles with water.
2. Low fire is always used in the process of baking. Big fire can easily cause the surface of the pancakes to be burnt but not cooked in the middle.
3. If you want the pancakes to be soft but not hard, you must make full hair before putting them in the pan, and the second fermentation cannot be saved.
