Stuffed Pancake

Stuffed Pancake

　　The layered pancake, also known as the "stuffed pancake," is one of the famous local snacks in the Jieshan area. Historically, the version made at roadside inns in Zhangcheng Village was renowned for its exceptional flavor.

　　This pancake is wrapped in an outer layer of dough, yet contains over ten distinct layers inside, each separated from the next. Once baked, it boasts a golden exterior and a fluffy interior, with a crispy, tender, and richly oily texture. It remains delicious when hot and doesn’t dry out when served cold, all while offering a wonderfully fragrant taste.

　　The layered pancake is made using high-quality wheat flour as the main ingredient. When kneading the dough in a large basin, aged yeast starter is used as the leavening agent. Once the dough has rested and softened, it is repeatedly kneaded, rolled out into layers, and then pressed together layer by layer to form a single unit. Between each layer, a coating of soybean oil is applied, along with sprinklings of Sichuan peppercorn powder and fine salt. For cooking, a flat iron pan is used, with crop straw as the fuel. The pancake is baked until the exterior turns golden and the inside is fully cooked, with the aroma wafting out—ready to be enjoyed.

　　The selection of ingredients for the layered pancake is quite strict. The flour used comes from wheat produced along both banks of the Dawen River, ground using a stone mill to obtain its finest white powder. The cooking oil is premium soybean oil made from soybeans grown in the local Huihewan area, known for being clear and free of impurities. The Sichuan peppercorn powder used is made from top-quality peppercorns sourced from Shanshenmiao Village in the same region, celebrated for their rich fragrance.