Potato Millet Egg Yolk Pancakes
1.
20 grams of millet, soak in water for 10 minutes, set aside
2.
Wash the potatoes, peel and dice them, add the soaked millet and put them in the microwave for 3 minutes
3.
100g each of low-gluten flour and water, add 40g sugar, 1 tablespoon milk powder, 3 egg yolks and 1 egg, mix all the ingredients evenly
4.
Add the dinged potatoes and millet to the blender, pour 150 grams of water to make a beating
5.
Pour the beaten potato and millet syrup into the egg noodle syrup prepared in step 3, then rinse with 50 grams of water and pour in the blender together. The two slurries are mixed and set aside.
6.
Pour 1~2 drops of vegetable oil in the pot and brush evenly
7.
Pour the prepared batter into the pan, the amount of pour is determined according to the size of the pan and the thickness of the cake
8.
Fry one side, then turn it over and fry the other side until both sides are golden brown.
Tips:
1. It is best to use a non-stick pan for pancakes. You don't need to add oil when you fry one side and then turn over and fry the other side. You only need oil once for frying a pancake;
2. When pancakes are turned on a medium and small fire, hold the handle of the pan with one hand and use the chopsticks with the other hand, so that the heat can be controlled at any time and the production time can be shortened.
