What kind of pancakes can be used to make it simple and nutritious?

Ground into flour with whole grainsThis kind of cake is more nutritious, and the corn flour is yellow, and the mung bean flour is green, such a cake is not only nutritious, but also very good-looking, and the guests, especially the children, like it very much.

Then buy an electric baking pan to pancakes, simple and convenient, the appearance is high-end and atmospheric, and it will not be too big, worried about taking up space, it is not only convenient to go beautiful, but also simple, delicious and nutritious.

Spread pancakes with multigrain batter is easy and healthy, and it's also very tasty.

It is best to spread pancakes with less oil, followed by ingredients, it is best to use fresh vegetables and meat, you can use a pan to spread pancakes, so that the pancakes can be evenly heated and will not be half-cooked.

Pancakes are very simple to make, when making pancakes, you must first mix with the batter, the batter should not be too thick, and the batter that is too thick will feel a little hard to eat. Most of the pancakes you see in life are mainly Shandong multigrain pancakes, and multigrain pancakes are made of cornmeal and flour. Here, a variety of coarse grains are also added to grind the powder, mix it into a rice paste, spread it directly in the pot, and blanch it into a thin crust.

Making pancakesIn life, many people prefer to make pancakes, and the most important thing is to make pancakes and batter. If the batter is too thick, the pancakes will be harder, and the batter can be thinner. When making pancakes, you can add your favorite food according to your liking, you can also add chicken fillet or ham sausage, and food like this will be more satisfying.

In order to save time for dinner in the morning, white-collar workers in the workplace will choose to buy pancakes, but in fact, it is very simple to make pancakes at home. <>

Pancakes made at home are hygienic and delicious, much more hygienic than those purchased outside. When I was buying pancakes, I saw that the pancake maker was collecting money and spreading the pancakes with his hands, and I felt that there were bacteria on the money, and I stuck to my hands and continued to make food for others to eat. When you see this situation, you will feel that the pancakes you make taste a little good in your heart, and they are not as delicious as those made at home.

If only one person in the family wants to eat pancakes, most of them will choose to buy them, after all, it is a bit troublesome to make pancakes by one person. <>

The most authentic pancake fruit must be in Beijing, and pancake fruit can be seen in the streets and alleys of Beijing, and the ** of pancake fruit is 5 6 yuan. Although the pancakes seem to be relatively small, they are full enough to eat, and these egg pancakes are made with whole grains. Pancake fruits made of coarse grains are more anti-hunger, and when eating pancake fruits, you can pair them with a cup of soy milk, which is absolutely satisfying.

Pancakes are very easy to make, generally about 5 minutes can be made, the batter needs to be only a particularly thin layer, then add some ham and sauce, spicy strips to it, and then roll them together and eat.

It is especially easy to do. When making pancakes, be sure to keep the dough large and thin, and be able to add the side dishes that we like to eat, so that it is ready.

Electric baking pan. This pot is the most worry-free pancake artifact in my mind, brush the oil and throw the lid of the pie, what is the heat is big and small, and the same is not ripe, if it is bought for double-sided heating, the pancake even the noodles can be saved, just wait, everything has a microcomputer to help you calculate, how much fire, a few minutes, you don't have to worry too much at all, as long as you choose the function you want to press it down.

For many novice cooks, this pot is really friendly. But I really don't use it anymore at home, because I always feel that it takes up space, but it's actually my kitchen.

Iron pans.

Why do I say this kind of pot, because I think the kind of old-fashioned pan with a black and black double handle, for me, it is not as simple as a pot, but also contains childhood memories, when I was a child, my grandmother baked eggs and pancakes for me to eat, and I have a deep memory of this little black pan.

Of course, the current cast iron pan is better than before, although the weight is more weighty, but the advantage is that the bottom of the pot is thick enough, such a design makes the bottom of the pot more evenly conductive, and it is also a big plus when making pancakes, so that the pancakes can get heat faster and more evenly, so as to present a better taste.

Non-stick pans.

I'm sure I'm going to say about this pot, and my advice is not to buy it. One is that the coating is too easy to scratch, and when you use it, you have to use a special soft shovel, and I will forget it a few times when I use it, and I use a metal shovel directly, and it is not too simple to break the coating. Not to mention, there has always been controversy about whether the coating is harmful after heating, and we can't heat it again, so we don't have to worry about it, and its thermal conductivity is not as good as the thick-bottomed cast iron pot in making pancakes, at least my experience is like this.

Shandong crispy pancake batter formula: 70 kg of flour, 30 kg of cereal flour, 2 kg of flour, 80 kg of salt, 80 kg of water. Operation process:

Take 10-30 kg of flour and blanch it with boiling water to make a paste. Mix the remaining flour, multigrain flour, and flour crisp evenly, add batter, add water and paste, and let stand for 20-30 minutes to spread the pancakes.

Here's how:

1. Prepare the required materials.

2. Wash and cut the shallots into chopped green onions, add them to the flour together with eggs 3, add an appropriate amount of salt, then add a little pepper, add an appropriate amount of water, mix them into a batter 4, heat the pan, add cooking oil, pour in the batter 5, fry until one side is golden, then fry the other side on the opposite side, and fry until both sides are goldenExtended MaterialsPrecautions for spreading pancakes.

1. The pancakes are easy to break, because the proportion of batter is wrong, and the consistency of the batter should be moderate, that is, use chopsticks to pick the batter that flows down slowly. The key to this cake is that when the flour paste is just put into the pot, it must be moved quickly and spread as thinly as possible, so that the cake will be delicious. Otherwise, if the middle is too thick, it will be sandwiched, and the edges will be easy to burn.

2. Low-gluten flour is good, easy to fluffy and has a good taste, and it is best to make millet flour and buckwheat flour. It can also be mixed with corn, sorghum, grains, beans and other grains.

3. After spreading one, wait for the pot to cool slightly, then put oil and pour batter. That's why you have to turn off the heat after the previous turn. The pot is too hot, and the batter solidifies in the pan and spreads unevenly.

Tips for spreading pancakes:

1.Heat the pan, pour in an appropriate amount of cooking oil, and tilt the pan to let the oil cover the bottom of the pan; Scoop two spoonfuls of the stirred batter into the pot, be careful not to concentrate in one position when pouring, spread it out to the surroundings, and then lift the pot with both hands and turn it obliquely, so that the batter slowly flows to the surrounding area, covering the bottom of the pot, and then use a spatula to thin the uneven places;

2.When the batter solidifies in the pan, use a spatula to gently flip the pancake over on the other side, if the pancake is too large to operate, you can use chopsticks to assist it; Once one side has set, you can crack the eggs into the pan, break the eggs and spread them flat on top.

3.Fry both sides until golden brown, taking care not to burn.

How to use an electric baking pan to spread pancakes:

1.Mix the batter, flour and warm water to make a thin batter. Pour it with a spoon and pour it down.

2.Plug in the electric baking pan, preheat, brush with oil and set aside.

3.The heat of the electric baking pan should be appropriate, not big or small, the small pancakes are not delicious, and the fire will be pasty. Pour the batter into the middle of the pan with a spoon and spread it out with a wooden spatula, thin and flatten.

5.Turn over the eggs after they are set, spread with sweet pasta sauce, sprinkle with chopped green onions and coriander. If you like spicy food, you can spread some chili sauce.

6.Turn off the heat, fold slowly and remove from the pan.

The material is generally wheat flour, millet flour, corn flour, bean flour, peanut flour, sorghum flour, sweet potato flour and so on mixed to make a "paste", can also be a single kind of flour, the proportion does not matter, but wheat flour to put more, the rest is just flavor, that is, add water and stir into a paste, not too thin, but not too thick, with a spoon to pour down and slowly fall on the line. Then just spread the pancakes. The pancakes are spread with a pan, that is, the round iron plate, a little oil is rubbed on the pan, and the fire is not too big, just use a bamboo rake or bamboo to split the stall, and the rake operation is simple.

Spreading pancakes is also a technical job that requires exercise.

From knowing.

Ingredients: 80g flour, 30g soybean flour, 30g mung bean flour Accessories: appropriate amount of oil, appropriate amount of sauce, appropriate amount of coriander, appropriate amount of sesame seeds 1, mix the three kinds of noodles, mix as much as possible, and leave for 30 minutes.

2. Prepare the machine.

3. When the machine is hot, put a large spoonful of batter.

4. Smooth out the batter.

5. Wait a little longer and beat another egg on it.

6. Wipe the eggs well.

7. Wait a little and add coriander and sesame seeds.

8. Turn over. 9. Spread the miso on top.

10. Finished product.

Ingredients: 1 cup of flour (about 150ml for measuring rice in a common rice cooker), 2 shallots, 1 egg, 160-200ml of water

Seasoning: 1 2 teaspoons salt ( 1 2 teaspoons of thirteen spices ( 1 teaspoon (5ml) starch 1 2 teaspoons of sesame oil (

Method:1Finely chop the green onion, beat the egg into the flour, add water and stir well to form a batter, then add the minced green onion, salt, thirteen spices, starch, sesame oil, and stir well.

2.Add 20ml of oil to a non-stick frying pan, heat it over medium heat, pour 1 3-1 2 batter into the pan with a spoon, and spread it evenly at the bottom of the pan (you can use a spatula to gently spread the batter around, or tilt the pan to rotate to spread the batter evenly on the bottom of the pan). When the pancakes are formed and solidified, and steam begins to puff up in the middle of the pancakes, shake the frying pan horizontally, or carefully scoop up from the edges with a spatula to separate the pancakes from the frying pan, and rotate the pancakes to heat them evenly.

When the white batter on the surface of the pancake is cooked and disappears (it appears light yellow), turn the pancake over with chopsticks or a spatula, and fry for another 30 seconds to 1 minute.

Super wordy: 1The flour cannot be made with baking soda and will ferment, otherwise there will be many small holes in the pancakes, and it will be very thick, the most ordinary flour will do; The batter must be stirred well, and there should be no gnocchi.

2.Add less water to make the batter thicker, not easy to spread evenly, add more water will make the pancake too soft, easy to break, should be between 160ml and 200ml, adjust according to the taste. The oil should not be less, if it is less, it will burn and smoke, and the oil can be slightly less when frying the second pan.

3.Both the egg and the starch will enhance the toughness of the pancake and make it less likely to break. Thirteen spices and sesame oil are both flavorful, which can be increased or decreased according to taste, and other spices can also be added, such as cumin, curry, Sichuan pepper, and minced garlic.

4.Adding chopped ham, bacon, etc. to the batter is a minced meat pancake, but reduce the amount of salt accordingly. Or without adding salt, it is also delicious to brush bean paste, chili sauce, etc. on the pancakes.

5.When spreading pancakes, the heat should not be large, medium or even low heat, and the further back the heat should be, the smaller the heat, because the temperature of the pan may accumulate and rise, otherwise the pancakes will be mushy; Be patient when waiting for the pancakes to form, in fact, you can eat a pot of pancakes at this time Eat pancakes while they are hot, you can rotate the frying pan to heat the pancakes evenly, but don't turn the pancakes too often, they are easy to crumble. Lao Ziyun:

If you cook a small and fresh country in a big country, the same is true for pancakes, the fire is easy to paste, and it is easy to break when it is often turned over, and the reason is the same.

Pancake stoves, wood scrapers, dough buckets, shortbread boxes, spice basins, pancake stove shelves...

Ingredients needed to make pancakes:

White flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, 、。。

Material requirements for making pancakes:

1. Requirements for the fineness of corn flour, mung bean flour and other miscellaneous grains. . . Because if the multigrain flour is coarse...

2. Before mixing with pancake batter, use 5 cups of white flour and 3 cups of water to make a white batter in advance. Set aside.

1. Batter making (measuring tools...)

Material Ratio: . . Jin white flour、。。 Pounds of grains...

The order of making the batter: first mix the white flour and the grains, and then ... Pour it into the flour and stir it into a paste with chopsticks and set aside (stir it and put it away...).

Stir again, and again... Until you pick up the batter with chopsticks and have a strong feeling like a rubber band, you can use the pancake to spread the pancakes).

2. Shortbread making.

。White noodles, two... A glass of water, half a spoon...

Production order: Combine two... Half a spoon... Add water to melt it, pour the mixed water into the white flour and reconcile, leave for 30-50 minutes and set aside.

3. Hot sauce making.

Buy 1 pound of small red peppers, chop them with a knife (or buy them that have been processed), put them in a pot and fry them in oil to make them fragrant, and then add 1 one... To make the hot sauce more viscous.

4. Sweet noodle sauce making.

Go to the supermarket and buy 1 bag of 500g sweet noodle sauce and put 3 teaspoons... Pour in 1/5 cup of water and stir well, will... Grind into powder.

Now it will be stirred well... Pour it into a pot and heat it slowly, and then cook it... And...

Pour the powder into the sweet noodle sauce and stir well for later use, and then add an appropriate amount of sugar. to enhance the fragrance.

5. Furnace temperature control.

Control the size of the fire with the air intake insert plate on the stove. If the temperature of the iron plate is too high during the production process, you can use a mineral water bottle to fill the water, and then make a small hole in the bottle cap to sprinkle some water on the iron plate to achieve the purpose of cooling. (This method is mainly for old-fashioned your stoves).

6. Spread pancakes.

Spreading pancakes is the most critical step in the whole process, in order to save batter, you can use dry flour to pour dry flour onto a flat pan and practice with a wooden scraper, so as to spread the flour evenly and not fall to the ground; Because everyone's habits are different (maybe left-handed), in order to spread the batter evenly, you can also create your own technique, you can spread it in a circle, or from left to right, right to left, top to bottom.