Huangjian (Yellow Pancake) from Qingjian

Huangjian (Yellow Pancake) from Qingjian

　　Huangjian (Yellow Pancake) from Qingjian

　　Made by hulling hard millet, soaking it in water, draining, grinding it into powder, and sifting it. One quarter of the flour is scalded with boiling water to form a paste, which is then steamed in a pot. The steamed paste is mixed with the remaining flour, placed in a basin to ferment, and after fermentation, an appropriate amount of alkaline water is added. The mixture is then blended with water to form a batter for later use. The Huangjian griddle (a round griddle with a raised center on the bottom to allow the batter to spread evenly) is placed over a flame, and a suitable amount of cooking oil is applied to the bottom to prevent sticking. Once the oil is hot, a small spoonful of the prepared batter is ladled onto the hot griddle, then covered with a lid. After about three minutes, it is cooked. The lid is lifted, and the pancake is folded in half with a spatula and served. The finished Huangjian has a golden-yellow color, with thick edges and a thin center, and tastes sweet and delicious.