Pepper flavored buckwheat pancakes
By AlexaDibbert
Buckwheat protein is rich in lysine, trace elements such as iron, manganese, and zinc are richer than ordinary grains, and it is rich in dietary fiber, 10 times that of ordinary refined rice, so buckwheat has good nutritional and health care effects. But some people may not like its unique smell very much, but after adding sesame seeds and salt and pepper, its taste will become more acceptable.
Recipe Recommendations
- buckwheat flour appropriate amount
- flour appropriate amount
- pretzel appropriate amount
- cooked black sesame seeds appropriate amount
- salad oil appropriate amount
Steps for Pepper flavored buckwheat pancakes
1
Mix buckwheat flour and flour (about 1:1, change according to personal preference), add water and mix to form a dough with moderate hardness, cover with plastic wrap and leave for 30 minutes.
2
Thin the dough.
3
Use a spoon to coat a layer of salad oil, sprinkle with a layer of salt and pepper, and a layer of cooked sesame seeds.
4
Roll it up from one end.
5
Cut into evenly sized pieces.
6
Take a short section and erect it.
7
Press flat and then thin.
8
Place into a flat non-stick pan and add a small amount of oil.
9
Fry until both sides are golden brown over medium to medium heat. Food hot is better and will harden after cooling.