Yangcheng Millet Pancakes

Yangcheng Millet Pancakes

　　In the early morning, walking along the streets of Yangcheng, you’ll see crowds gathering in front of snack shops. Customers are happily enjoying golden, round pancake-like foods served on plates. This is a traditional and iconic snack of Yangcheng — millet pancakes. They are fragrant, soft, and delicious, especially when paired with local millet porridge or zage (a type of savory pancake), which enhances their flavor even more; they are also highly nutritious, making them a top breakfast choice for locals.

　　Though the ingredients for millet pancakes are simple, the preparation process is quite involved. The first key step in making the pancakes is “fermentation.” Soak the millet until soft, grind it into a paste, and then let it ferment at a moderate temperature for six to eight hours until it becomes soft and airy. The second step is cooking, locally referred to as “spreading.” Before spreading the pancakes, the pan (called an ao) needs to be heated. The millet pancake ao is a unique set of cooking tools specific to Yangcheng — circular with a raised center, and it requires two lids: one placed on the ao and the other resting over a low flame. Once the fermented millet paste is ladled into the ao, cover it immediately with a sizzling sound. Then, alternate the two lids from time to time so that the pancake inside is evenly heated. After about five minutes, when the aroma wafts out, the pancake is ready.

　　Locals also have a custom of adding variations just before the pancake is fully cooked — cracking an egg on top, sprinkling chopped green onions, or adding brown sugar. This has led to three popular variations: egg millet pancakes, scallion millet pancakes, and brown sugar millet pancakes. Perhaps, in the near future, the ingenious people of Yangcheng will introduce a whole series of millet pancake products to the world — ones with milk flavor, fruit flavor, and even chocolate flavor...