Crispy Sugar Pancake

Crispy Sugar Pancake

　　　Crispy Sugar Pancake is a specialty of Jinan. It is made by adding white sugar and flavoring to ordinary millet batter, which not only enhances the taste but also prevents the pancake from becoming stale and hard.

　　　　Production Method 1. Making the Batter: Soak millet flour in water, then add an appropriate amount of white sugar and flavoring, and stir into a paste. The ratio of flour to water is 10:8–9.

　　　　2. Baking: Bake using a round iron griddle about 50–60 cm in diameter with a slightly raised center. First heat the griddle, then wipe it with a cloth dipped in cooking oil. Next, use a spoon in your left hand to pour the batter onto the center of the griddle, and quickly spread the batter evenly with a scraper in your right hand, starting from the outer edge and moving inward, forming a round, thin pancake.

　　　　3. Shaping: Once the pancake is baked, lift it from the edge while it’s still hot, fold it into six layers on the griddle to form a rectangle. Remove it and place it on a cutting board.

　　　　Press it with a wooden board and let it cool before packaging.

　　　　Product Features: As thin as paper; light yellow in color; crispy and delicious.