The Best Multigrain Pancakes in The Home Version!
1.
The batter part of the pancake fruit: Find a larger container and add various flours.
2.
After adding the water, keep stirring! Stir until there are no particles, and let stand for 20 minutes~
3.
While the batter is standing still, let’s make the fruit. Take two pieces of dumpling wrapper, dip some water on the dumpling wrapper underneath, and close the two pieces together and compact!
4.
After compaction, roll it out with a rolling pin. Remember to roll it out as thinly as possible, but don't roll it out~
5.
Add the right amount of oil to the pan, then put the rolled dumpling skins in and fry them until they are golden brown.
6.
The fruits that are fried to this color can be taken out for use~
7.
For the pancake sauce: Pour the bean paste into the pot and fry out the red oil, then add the sweet noodle sauce and white sugar, and continue to stir fry.
8.
Preheat the pan in advance, turn off the heat, pour in the batter, and spread it out slowly. (This is to try more, do a few more and you can master it!) Of course, the thinner the better.
9.
Spread the batter and add eggs. When it is almost cooked, sprinkle with coriander, shallots and mustard. Don't forget to put in the sausage.
10.
Finally, put the crunchy fruit, add more, the more, the more crispy~ the more delicious!
11.
After all the ingredients are placed, fold the pancake in half and spread the fried sauce on it.
12.
Cover with a piece of lettuce, roll it up and you're done!
13.
Does it look particularly appetizing, it tastes crispy and crunchy, and the taste is great! It's crunchy in one bite, it's so crunchy!
14.
Take a bite, it's not crispy~
Tips:
Wow! This pancake is really delicious!
I have already said in detail, please leave a message if you are not sure!
