Fajia Pancake

Fajia Pancake

　　Zage and pancakes make a wonderful combination. The main ingredient for making pancakes is millet, which is highly nutritious. The first step in making pancakes is to soak the millet in hot water for one hour, then grind it into millet porridge. The porridge used for making pancakes, processed through this traditional stone mill, fills the small courtyard with a rich millet aroma. Nowadays, this method of processing is no longer common. The ground millet porridge is left to “ferment” at an appropriate temperature for six to eight hours. The second step is frying — locally referred to as “spreading.” Before spreading the pancake, the griddle must be heated. The pancake griddle is a unique tool used exclusively for making pancakes: it is round with a raised center and comes with two lids — one placed on the griddle and the other resting over a low flame. When the heated griddle is brushed with millet porridge, the lid is immediately placed on top, ensuring the pancake is evenly heated inside. Once cooked, the pancake turns golden yellow and emits a fragrant aroma. Depending on personal taste, people add an egg while spreading the pancake, sprinkle chopped green onions, or mix in some brown sugar, resulting in three types of pancakes: egg pancake, scallion pancake, and brown sugar pancake.

　　 Pancakes are also known as “Fajia Pancakes.” In Yangcheng, there is an old custom: when moving into a new house, people spread pancakes for three days. Relatives, friends, neighbors, and passersby all come to eat a few. It is said that the more people who eat the “Fajia Pancakes,” the more prosperous and thriving the host family will become.