I like pasta food, and I always like to change ways to make things for my family. While taking into account nutrition and health, I also want everyone to eat happily. This seems to have become my greatest joy in life. Every time I see them eating what I make, I feel happy and satisfied, and I feel more motivated!
Haha ~ Today, I would like to share with friends in the world of delicious food with my latest masterpiece-yogurt coarse grain pancakes. It is not only a pasta meal, but also a good afternoon tea!
Yogurt coarse grain pancakes
Recipe Recommendations
- millet flour 120g
- cornmeal 150g
- flour 150g
- plain yogurt 220g
- pepper noodles appropriate amount
- sugar 30g
- salt 3g
- sunflower oil appropriate amount
- sweet and sour
- fried
- an hour
- ordinary
Steps for Yogurt coarse grain pancakes
1
I didn't choose yeast fermentation, but I used my own yogurt as an starter. It feels better and healthier.
2
Prepare a clean basin, pour in the appropriate proportions of three flours (120g millet flour, 150g corn flour, and 150g flour), and add yogurt and sugar into it.
3
Knead evenly into dough and allow for 1 hour.
4
Roll the dough into an oval shape with a thickness of about 4mm, evenly sprinkle salt and pepper flour, and evenly coat sunflower oil on the surface.
5
Roll it into long strips.
6
Divide into small doses weighing about 40g
7
Then use a rolling pin to roll it evenly thin, and this is the final cake blank.
8
Pour a little sunflower oil into a pan, add the cake blank when it is 60% hot, and fry over low heat for 3 to 5 minutes until both sides turn golden and ready.
9
This is a coarse grain mainly composed of millet flour and corn flour. Coupled with the use of yogurt instead of yeast, it adds another beneficial ingredient to this pasta. There is also warm pepper noodles, which is healthy enough. It is also accompanied by a bowl of nourishing blood and beautifying porridge, what a beauty meal.