Northeast corn flour pancake
By TitoBerge
Northeast pancake is a relatively classic food. It has been rare in recent years, but eating coarse grains often makes your body better ~~~
Recipe Recommendations
- cornmeal 200 grams
- condensed milk 2 tablespoons
- baking soda 1 grams
- water appropriate amount
Steps for Northeast corn flour pancake
1
Soak corn flour, yeast in warm water for a while, and 2 spoonfuls of condensed milk.
2
Pour the yeast condensed milk into the cornmeal and stir until it becomes flocculent with chopsticks.
3
Knead into dough, press flat, cover with plastic wrap and ferment for 1.5-2 hours.
4
The fermented flour becomes flocculent and bulges slightly.
5
Pour soda water into the fermented cornmeal to neutralize the sour taste (said it is alkaline water, but I don't have it, use soda water to make do with it)
6
Knead into small dough and place in a pan and fry over low heat for two or three minutes.
7
Add water to one-third of the dough, cover it, reduce heat until the water dries, about a quarter of an hour, and remove from the pan.