Yellow Pancake

Yellow Pancake

　　Soak hulled hard broomcorn millet in water, drain, grind into flour, and sift. Steam one quarter of the flour mixed with boiling water to form a paste. Combine the steamed paste with the remaining flour, place in a basin to ferment. After fermentation, add an appropriate amount of alkaline water, mix with water to form a batter and set aside. Place the yellow pancake griddle (which is round, with the center of the bottom slightly raised upward to allow the batter to spread evenly) over the heat. Lightly grease the bottom with cooking oil to prevent sticking. Once the oil is hot, scoop a small spoonful of the prepared batter into the hot pan, then cover with a lid. It will be ready in about three minutes. Uncover, fold the yellow pancake in half with a spatula, and it’s ready to eat. The finished yellow pancake is golden in color, thick at the edges and thin in the middle, sweet and delicious.

　　Source: Zichang People's Government