How to make delicious and fluffy pancakes

If you want to make pancakes that are more delicious and soft, you must pay attention to the method of making the pancake skin. When making the pancake skin, it is best to use boiling water and dough, and pay attention to the ratio of water to flour. The pancakes made in this way are softer. When making pancakes, apply vegetable oil on them, add salt, and then put them in the pan to fry. Then add other vegetables, eggs, and ham, and the delicious pancakes are ready.

How to make delicious and fluffy pancakes

one. Knead noodles with boiling water

After kneading, roll the dough into a thin sheet, spread a layer of vegetable oil evenly on it, sprinkle some salt, then roll up the sheet, pinch the two ends of the roll, cut into even-sized balls, roll them into pancakes and put them into the pan. Heat the pan first, pour a small amount of oil to make the pancake more fragrant, and slowly bake both sides over low heat for about 10 minutes. When eating, pat from the outside to the middle, it will taste crispier and more delicious.

1. Here’s a close-up. This is the dough I kneaded. It’s super, super soft. I estimate that the ratio of flour to water is between 7.5 and 8 ounces of water per pound of flour. After kneading the dough, cover it with a damp cloth or plastic wrap and let it sit for about half an hour to firm up. Of course, the longer the better. You can also knead the dough the night before, put it in the refrigerator, and take it out the next morning. It will be especially useful. The function of sugar dough is to make the dough easier to process (it will not shrink when rolled) and softer, so that the cakes made will be more chewy and softer, and have a more delicate and smooth taste. In addition, when the air humidity is particularly high in summer, there is no need to cover the dough with a wet cloth or plastic wrap while it is rising. 2. After the dough is sugared, sprinkle a thin layer of flour on the chopping board and take out an appropriate amount of dough. At this time, the dough has become very delicate. 3. Gently shape the dough into a round shape and do not knead it again, otherwise it will become sugary. Because the protein structure of the flour has reached a stable state during the sugaring process, if you knead the dough again, the protein structure of the dough will be destroyed and it will need to be sugared again. 4. Use a rolling pin to gently roll the dough into a round shape, brush it with a layer of oil, sprinkle with an appropriate amount of salt, and then sprinkle with a little bit of flour (do not omit it, it ensures that the pancakes will have layers). Of course, you can also add salt directly into the noodles, there is not much difference or impact, it depends on your personal habits!