Hainan Pancake

Hainan Pancake

　　Hainan Pancake, also known as "Exotic Flavored Thousand-Layer Pancake" or "Dongshan Grilled Pancake," is a type of flour-based food that has developed in recent years, combining characteristics of Hainan cuisine with northern Chinese flavors. It is offered and well-received by many hotels and restaurants across Hainan. Among them, the specially made "Dongshan Grilled Pancake" from Dongshanling Hotel in Wanning City is the most famous.

　　Ingredients: 500 grams of fine flour, 10 grams of baking powder, 4 eggs, 10 grams of fine salt, 5 grams of monosodium glutamate, 7 grams of pepper, 75 grams of minced garlic, 50 grams of minced scallion, a small amount of spices, and an appropriate amount of refined lard.

　　Method:

　　1. Mix the fine flour and baking powder evenly, make a well in the center, add the egg mixture, and then stir in 30°C warm water. Knead repeatedly to form dough. Cover with a clean damp cloth and let it rest for 15 minutes. Knead again, then roll it thin with a long rolling pin into as thin and even a sheet as possible. Brush the surface with lard.

　　2. Mix the fine salt, monosodium glutamate, spices, and pepper evenly, then sprinkle uniformly over the thin dough sheet. Next, blend the minced garlic and minced scallion together and spread evenly over the top. Roll the dough sheet from the outside inward into a long round log, cut it into 25 cm segments, knead each segment into a round ball, flatten it, and roll it into a round pancake about 1 cm thick.

　　3. Heat the pan over high heat, add oil until it reaches 40% heat, place the raw pancakes in the pan, and fry over low heat while continuously flipping to ensure even heating on both sides. When they turn golden yellow, remove them, squeeze out excess oil, cut them into evenly sized wedges radiating from the center, and serve on a plate.

　　Features: Thin and multi-layered crust, crispy on the outside and soft on the inside, with a well-balanced salty flavor, unique aroma, and an appetite-whetting taste.