Whole Wheat Pancakes

Name: Whole Wheat Pancakes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Whole wheat flour; 150g Flour; Some Salad oil; 140ml water

by Big pear

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Pancakes are made freely and used to roll meat. The disadvantage of this kind of biscuits is that they have to be cooked and eaten, because they will not be so delicious when they are cooled and cooked.

Ingredients

100g Whole Wheat Flour
150g Flour
Some Salad Oil
140ml Water

Whole Wheat Pancakes

1. Mix wheat flour + whole wheat flour, add boiling water, and stir while adding. Flour becomes noodles

2. Then knead the dough into a non-sticky Sanguang dough. Cover after kneading and let it rest for about 40 minutes

3. Divide the dough into several small doughs (approximately 15 grams), sprinkle hand powder on the work surface, and roll them into thin noodles with a stick

4. Heat the non-stick pan on a low heat. After the pan is hot, spread the dough flat into the pan. When the dough expands and there are bulging bubbles, turn it over and continue to dry the kang, about 30 seconds to start the pan