The first pancake
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This post was last edited by Baoji ChaoSheng Titanium Industry on 2019-7-3 at 14:26. First time making pancakes: 1. Take two bowls of wheat flour, add water gradually until a paste is formed. Add one egg, chopped scallions, an appropriate amount of sesame seeds without their shells, salt as needed, and **flour as needed; then stir well again. 2. Heat the griddle and apply a little oil – just a little, as too much oil will make it difficult to spread the batter evenly. 3. Add a spoonful of dough paste and use a wooden spatula to shape it into a circle, paying attention to the thickness. 4. Cover the lid, heat for 1.5 minutes, turn it over, and heat for another 1.5 minutes. It’s ready to be served now. 5. For making pancakes, please refer to this.
Is this a pancake stand? It’s a bit different from the pancakes as we understand them.
The approach may vary from place to place; although the names are the same, there are still differences in what is produced.
Tianjin’s pancakes must be made from mung bean flour: lol
This is called ‘lao bing’ – it’s thick, has a small diameter, and a high moisture content; it’s neither crisp nor burnt. It’s completely different from pancakes. The person on the 5th floor said that Tianjin pancakes must be made from mung bean flour, while in Shandong, the options are much more varied: sweet potato flour, green (yellow, black, red, pea, etc.) bean flour, wheat flour, sorghum flour, or a mixture of several types of flour. There are also the Xianjianbing from Qufu and the Suanjianbing from Tai’an – worth giving them a try, as they both have unique flavors.
You’re absolutely right; the cakes made this way are neither crisp nor burnt. But here, we call this a pancake too.