Although I am good at making soft-crusty multigrain pancakes, I actually prefer the texture of crispy multigrain pancakes, which are full of crumbs in my mouth, which is really satisfying.
The batter of the crispy multigrain pancakes is similar to that of the soft crust, but the water should be a little less. 250g of multigrain pancake powder, 260g of room temperature water, 2g of yeast, make batter and mix the powder evenly, add water and mix until there is no dry powder. Cover with plastic wrap and let stand for 30 minutes. (Let it stand for 2 hours in winter, half an hour in summer, and you can leave yeast in summer) After standing for the second time, stir the batter in one direction and make it a little sticky. Note that this batter is not very thin, it is a little sticky, although it seems that the thinner the batter, the thinner the pancake can be made, but the batter is too thin, because of the hydration of the flour, it will spread out the kind of soft cake, not crispy, then it is not the texture of crispy pancakes. Next, start to spread the pancakes, prepare the sauce to be used in advance, green onions, crispy, sausages, pickles, etc., first preheat the pancake pan, first heat the pancake pan over medium heat, after the pan is hot, use a spoon to take the batter and scratch it on the pan to see the speed of solidification. If it freezes all at once, it means overheating!Reduce the fire!Under cooling, the more suitable operating temperature is to start solidifying after 1-2 seconds of dripping, so that it is convenient for us to spread next, but if the batter does not solidify for a long time, it is not enough heat.
Dig a spoonful of batter and put it on the pan pot, spread it evenly at the bottom of the pot with a special wooden spatula, wait for the dough on the side to be slightly cocked, shovel up along the edge of the pot with an iron shovel, beat an egg, spread it evenly on the pancake with a wooden spatula, wait for the egg liquid to solidify, brush with ginger, sprinkle with sesame seeds and chopped green onions, diced pickles, put a piece of lettuce, a ham sausage, two slices of thin crispy, immediately roll the pancake into a cylinder, divide it into two from the middle with a shovel, put it into a bag, and you can start eating.
The key to crispiness, heat, batter, and thinness are all very important and indispensable. For pancake yellows, add a little more corn flour or soybean flour. You can also put in spicy strips or chicken tenders according to your taste, and the main thing is an all-you-can-eat, but they are all straight to eat. Making your own pancakes is willful, so if you don't believe it, go for it.
Autumn and Winter Check-in Challenge