Paste Pancakes

Paste Pancakes

1. Coarse cornmeal: The ratio of fine cornmeal is 3:1, add a pinch of baking soda.

2. Stir well.

3. Blanch the cornmeal with boiling water, about half the amount.

4. Stir evenly with chopsticks.

5. After cooling down a little, grab a handful of cornmeal with your hands. If it can form a dough, the amount of water is enough.

6. After standing for 10 minutes, you can start to operate. First, hold it with your hands and arrange it into an oval shape.

7. Alternately pat with both hands, flatten the corn dough.

8. Heat the pan, pour a little oil, and turn off the heat. After the pancakes are put in the pot, turn on the medium and small fire.

9. Cover the pot for about 2 minutes.

10. Use a small wooden spatula to push down the pancake. If it can be moved, the bottom of the pancake has been shaped.

11. Add a little water, the amount of water at the bottom of a pot.

12. Put the lid on the pot immediately, keep the stove on a low heat, and turn off the heat after sticking it for about 4 minutes, and let it be stuffy for 2 to 3 minutes.

13. The surface of the pancake is no longer sticky,

14. The pancakes are ready when yellow gar appears at the bottom of the pancakes.

Tips:

1. It is best to use a non-stick pan.
2. Use boiling water to blanch the noodles. The corn noodles can be gelatinized before they become a group.
3. Don't account for too much of the fine cornmeal, the pastry will be sticky.
4. Small fire refers to the smallest fire on the outer ring of the stove.