Crispy bean dregs pancakes
By DameonMurray
When making soy milk, there will be a lot of bean dregs left behind. I read in a book that bean dregs are also very nutritious. Mix it with flour and dough to make pancakes. You can't taste the green taste of bean dregs at all. The pancakes made are thin, crisp, delicious and chewy.
Recipe Recommendations
- pumpkin puree a little
- flour 1 and a half bowls
- bean dregs half a bowl
- sugar a little
- sweetening
- fried
- ten minutes
- ordinary
Steps for Crispy bean dregs pancakes
1
Mix the pumpkin puree, okara, flour, sugar and a little salt well to form a smooth dough.
2
Wake up the dough for half an hour, divide it into several parts, and roll each minute into a thin cake.
3
Put a little oil in the pan, put the rolled dough pieces into the pan and fry over low heat until golden yellow on both sides.
4
The fried pancakes are crispy and delicious. Whether it is a staple food or a snack for grinding teeth, it is good.Crispy bean dregs pancakes Make Tips
1) Pumpkin and soy pulp contain moisture themselves, so there is no need to add water when kneading the dough, or just add a small amount as appropriate. 2) The thinner the dough is rolled, the better it tastes.