Carbohydrates can bring us great satisfaction.

Noodles contain the most carbohydrates, and among all the noodles, I love to make pancakes. Many friends have previously feedback that they cannot make pancakes, they cannot come out neatly and they are very dry. Today, I will share a detailed recipe for making pancakes with you.

Homemade Pancakes (with a foolproof method for releasing layers)

Ingredients: 500g of flour, 320ml of warm water (hot water), appropriate amount of vegetable oil, appropriate amount of cornstarch, appropriate amount of salt

Tools: Flat-bottomed pan

Step 1: Making the dough

Add flour and water to make dough, stir into a dough, knead into a smooth and slightly soft dough, cover with plastic film and let it rest for half an hour.

❤ Because the dough contains a high moisture content, it may stick to your hands when kneading. You can apply some vegetable oil to prevent sticking. If it’s difficult to knead smoothly, cover it with plastic film and rest it for 10 minutes before kneading, and it will be easier to knead smoothly.

Step 2: Resting the dough

Resting the dough is essential. After sufficient rest, the dough will be more soft and have excellent extensibility. You can pull it out into a long strip with a gentle pull.

Step 3: Forming the dough

After the dough is rested, don’t knead it, just form it into a dough, and press 4 dough pieces.

❤ After resting, kneading dough will easily develop gluten, and the dough with too much gluten will be a bit hard after baking.

❤ The size of the dough pieces required for multiple layers of pancakes should be larger. Here you can make 4 or 6 dough pieces.

Step 4: Making the dough base

Take out one dough piece and flatten it, cover the remaining dough pieces with plastic film, use a rolling pin to roll out a rectangular dough base, evenly smear a layer of oil paste on the upper and lower surfaces, cut three slices on each surface, and don’t cut the largest part, and then stack each dough piece one by one, and use the largest part of the dough piece to wrap the rolled dough piece, and tighten the seam.

❤ Sprinkle a little flour on the cutting board to prevent sticking.

❤ Oil paste method: Heat the oil or pour hot oil on the flour, add salt and five-spice powder to season, and stir into a delicate oil paste.

Step 5: Rolling out the dough base

After all the dough bases are made, take out the first dough base and roll it into a dough base with a certain thickness, use even force on the front and back sides to ensure that the layers come out neatly.

Step 6: Making Pancakes

Preheat the flat-bottomed pan over medium heat, then brush with some oil, place the dough base, cover with a lid and start to bake, when the surface turns golden brown brush with some oil and flip it over to bake until the surface is golden brown and then you can take it out.

❤ Gently shake the pan a little while baking to ensure even heating, beautiful color and uniform layering.

❤ Use a spatula and rolling pin to squeeze the dough piece when it's almost done to help it come out neatly.

❤ Cover the lid while baking, and the high temperature and sealed environment can maximize the retention of the dough's moisture, and the pancakes will be soft and delicious.

❤ Cover the pancakes with a clean cloth when they are finished baking to prevent them from hardening.

Conclusion: The freshly baked pancakes are soft and have many layers and are not greasy. They can be rolled with vegetables or meat and dipped in sauce, which is very delicious.

I am Food Two Hares, sharing one home-cooked dish every day. If you like my food, please follow me, click on my headshot to enter the homepage for more exciting and beautiful video tutorials.

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