Tuckahoe Wheat Germ Creamy Pancake
1.
Fill out the tuckahoe powder.
2.
Hold out the wheat germ.
3.
Fill out the wheat flour.
4.
Take milk and eggs.
5.
Take a little ripe black sesame seeds.
6.
Put the noodles in a larger container, add salt and pepper powder, and use chopsticks to mix the 3 ingredients in one direction. Then add the milk in three batches, stir well after each addition, and add the next time. Add a little water when the milk is not enough.
7.
After the paste is evenly beaten, add the eggs and continue to mix well. The consistency of the syrup is similar to that of pancakes sold on the street.
8.
After stirring the slurry, take a small spoon and set aside.
9.
Get out of the pot, heat it up and use kitchen paper to damp it with a little oil. There should be no oil in the pot, otherwise it will not be even after adding the paste. A non-stick pan is best, no oil is needed.
10.
Bake on low heat, add a spoonful of the paste, stir immediately, and evenly sprinkle a little black sesame seeds. The pulp in the middle solidified and turned over immediately.
11.
Because it is very thin, it matures very quickly.
12.
Roll it up and put it on the plate. Baked pancakes.
Tips:
Use low heat, add milk in batches for kneading, stir well and add again. Don’t add more dehydration if it fails.