1. Pour the remaining rice porridge (including black rice) into a bowl.
2. Add flour, sugar and yeast.
3. Stir well first, then add appropriate amount of water and stir to form a thick batter, and put it in the refrigerator to ferment.
4. This is the batter made the next morning.
5. Heat up a flat-bottomed non-stick pan with oil, and scoop in an appropriate amount of batter.
6. Fry slowly over medium and small heat, and some honeycombs will appear on the batter.
7. When shaking the pan, the bottom of the pan is ready to fry when the pancake can slide. Turn it over at this time.
8. Fry the other side until golden brown.
9. The finished product is soft and waxy, with a touch of sweetness.
Buy on JD
Buy on Amazon