Rice and flour pancake

Rice and flour pancake

　　【Guokui (baked flatbread), Pancakes】 Commonly found at individual food stalls in markets and at rural households. Depending on the ingredients used, various types are made, generally categorized into white flour guokui, sorghum flour pancakes, rice and flour pancakes, and mixed grain pancakes. Guokui is typically made with white flour, sorghum flour, or mixed grains. The flour is placed in a basin, stirred with water to form a paste, then seasonings such as refined salt, cooking oil, chopped scallions, or small garlic cloves are added and set aside. Rice and flour pancake (i.e., a mix of cornmeal and millet flour): First, soak the corn kernels in boiling water for 5 minutes, then drain and dry them. Grind them on a millstone into fine powder and sift through a sieve to obtain the fine flour. Millet flour is also ground into powder using the same method and then mixed together. Pour the mixed rice and millet flour into a basin, and stir it with rice broth until it forms a paste. Let it ferment in a warm place for half a day, and while fermenting, add a bit of alkaline solution to neutralize any sourness. Preparation method: Place a small iron griddle over the fire. Temporarily fashion a small brush. Once the griddle is hot, dip the brush in oil and grease the surface of the griddle from the center out to the edges. Then scoop about a spoonful of the batter (also called dough mash) and pour it from the top of the griddle, continuing until the entire surface is covered. Cover with a lid for about 2 minutes until cooked. Use a spatula to lift the pancake off the griddle and place it on a plate. It’s ready to eat. For best flavor, serve with vinegar or fermented rice liquid.