How to make multigrain pancake batter, how to make the batter of Shandong multigrain pancake?

Ingredients needed to make pancakes:

White flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda, dough; The above materials can be selected according to the characteristics of local food resources, if in line with the sincere belief of serving consumers wholeheartedly, then put a few more kinds of grains; Even if you don't put multigrain pancakes, you can spread them, but those who eat pancakes regularly may be able to eat them.

Material requirements for making pancakes:

1. The fineness of corn flour, mung bean flour and other grains is required to be the same as that of white flour, because if the grain flour is too rough, it will affect the taste (this is determined according to the taste of the place, if the customer likes to eat rough feelings, put rough grains).

2. Before making pancake batter, use 2 catties of white flour plus catties of water and white batter in a warm place to make noodles for later use. To make noodles in winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the noodles (the amount of baking powder should be put according to the instructions).

Batter making. Material ratio: 10 catties of white flour, catties of potato flour (commonly known as sweet potato flour) 1 catty of cereals (3 to 5 kinds of cereals add a little gram of salt each, 4 catties of dough, 5 eggs, 3 teaspoons (that is, the small spoon of seasonings we use for cooking, about 5 grams) baking soda powder (according to the quality of local flour, it is better to make pancakes without smelling soda).

The order of making batter: first mix the white flour and grains, then pour the dough in, then add 3 teaspoons of baking soda powder to the water to dissolve, pour it into the flour and stir it into a paste with chopsticks to set aside (after stirring, leave it for 10 minutes and stir it again, then put it for 20-40 minutes, until you use chopsticks to pick up the batter and have a very strong feeling like a rubber band, you can use the pancake to spread pancakes).

In summer, the batter is easy to ferment after more than 3 hours, bring a little baking soda when doing business, and add a little baking soda to stir well when you see the noodles rise. The purpose of adding eggs and potato starch is to make it easier to spread (just for a good spread, you can leave it out). To make noodles in winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the noodles (the amount of baking powder should be put according to the instructions).

Shandong multigrain pancake batter recipe and method.

If you want to make multigrain pancakes delicious, the key lies in the preparation of batter, the general batter recipe can be adjusted according to your preferences, the more conventional recipe is: 500 grams of flour + 40 grams of soybean flour + 40 grams of corn flour, mix the ingredients evenly, then add an appropriate amount of water and edible salt, and stir evenly with chopsticks.

When making the batter of multigrain pancakes, you should pay attention to the fact that you should not add too much water at the beginning, otherwise the prepared batter will be very thin, so you should add water slowly; The thickness of the batter can be determined according to the speed of the spread, if it spreads quickly, the batter can be thickened a little, because the batter is thick, the water of the thick batter evaporates faster at the same time, and the faster the pancake spreads; In addition, the batter should be left for 30-40 minutes after it is ready, stirring several times during the process of setting, so that all the gnocchi that have not dissolved will be stirred up.

When making the batter of Shandong pancakes, you must prepare a relatively large container, because it is easier to operate, and it is more convenient to stir the batter with chopsticks. There are small particles of batter that will affect the taste of Shandong pancakes.

So be sure to stir well, when the batter ferments to a certain extent, add baking soda, in winter, the temperature is relatively low, if the batter is not easy to ferment, you can add yeast when making batter.

500 grams of all-purpose flour, 25 grams of cornmeal, 25 grams of buckwheat noodles, 50 grams of soybean flour, 900 grams of water, 1 gram of edible alkali.

60 kilograms of corn, 15 kilograms of rice, 15 kilograms of millet, and 10 kilograms of soybeans.

Multigrain pancake batter preparation method:Ingredients: 60 grams of flour, 50 grams of mung bean noodles, 20 grams of millet noodles, 230 grams of water.

Excipients: raw eggs.

Steps: 1. Mix 60 grams of plain flour, 50 grams of mung bean noodles and 20 grams of millet noodles in a large bowl.

Add the water little by little to the flour mixture.

3. Stir slowly with an egg whip and let stand for 20 minutes.

4. Heat a frying pan, brush the bottom of the pan with a layer of oil, and turn to low heat. Scoop in a large spoonful of batter and use the pancake rake to quickly round out.

5. When the batter is completely solidified, knock on a raw egg and spread it out quickly. Add meat dishes and you're done.

6. Finished products. <>

The recipe and method of multigrain pancake batter are as follows:

1. Flour: The ratio of cereal flour to flour is 1 to 3, three parts of flour for one part of cereals, 200 grams of mung beans, 200 grams of millet and 200 grams of cornmeal.

Second, the practice of multigrain pancakes.

1. The ratio of multigrain flour to flour is 1 to 3, and one serving of cereals is three parts of flour.

2. Mix the multigrain batter first, add flour, add water in turn, and stir until the batter can be accumulated when it is lifted with a spoon.

3. Heat the pancake pan, and you can spread the pancakes when it is hot.

Detailed recipe for multigrain pancake batter:

Ingredients: white flour, corn flour, or millet flour, soybean flour, edible salt, water.

1. Preparation of batter: 500 grams of flour + 40 grams of soybean flour + 40 grams of corn flour. Mix well with chopsticks or rolling sticks, add an appropriate amount of water and edible salt and noodles, and do not add too much water at first, otherwise the prepared batter will be very thin and affect the pancakes.

2. Batter production Material ratio: 10 catties of white flour, catties of potato flour (commonly known as sweet potato flour) 1 catty of cereals (3 to 5 kinds of cereals add a little gram of salt, 4 catties of flour, 5 eggs, 3 teaspoons of baking soda powder (according to the quality of local flour, it is better to make pancakes without smelling soda).

Making batter order:

1Mix the white flour and grains well, and then pour in the dough.

2. Add 3 teaspoons of baking soda to the water, dissolve it, pour it into the flour, stir it into a paste with chopsticks, and set it aside (after stirring, leave it for 10 minutes, stir it again, and then place it for another 20-40 minutes, until you use chopsticks to pick up the batter, and you can use the pancake to spread the pancakes with a very strong feeling like a rubber band).

3. In summer, the batter is easy to ferment after more than 3 hours, bring a little baking soda when doing business, and add a little baking soda to stir well when you see the noodles rise. The purpose of adding eggs and potato starch is to make it easier to spread.

4. To make noodles in winter, you can buy baking powder from the supermarket to ferment the noodles.

Authentic multigrain pancakes are one of the first choices for many Chinese breakfast or snacks, and are favored for their crispy and delicious taste. Here's the recipe for an authentic multigrain pancake batter:

Ingredients: Multigrain flour (glutinous rice flour, corn flour, wheat flour, buckwheat flour, etc.): 300 grams.

Eggs: 1 pc.

Water: 400 ml.

Cooking oil: to taste.

Steps:1Pour the multigrain powder into a large bowl and add an egg and mix well.

2.Slowly add 400ml of water while stirring well with your hands until the batter is relatively smooth.

3.Place the batter in a warm place and let it sit for about 10 minutes so that it becomes softer.

4.Add an appropriate amount of cooking oil to a saucepan and heat over medium heat.

5.Pour a spoonful of batter into the pot and gently shake the pan to evenly distribute the batter.

6.Wait 2-3 minutes until the bottom is golden brown and crispy.

7.Flip the cake with a spatula and fry the other side until golden brown as well.

8.Remove the multigrain pancakes and place on a kitchen paper towel to drain the excess oil.

9.Repeat until the batter is exhausted.

10.Cut the multigrain pancakes into even triangles or squares and serve.

The way to make the batter is simple, and you can add seasonings such as chopped green onions, sesame seeds, and minced garlic according to your personal taste. Before making, remember to mix the batter evenly to ensure that the texture of the pancake is full of fluffiness and texture. It's a delicious and healthy breakfast that will give you a boost of energy on a slick and busy morning.