Big pancake

Big pancake

　　In the old days, Changtu was known for its abundant sorghum production. The early version of the big pancake was not the cornmeal pancake that people later became accustomed to, but was mostly made from sorghum flour, also called "millet flour" pancake.

　　 First, the sorghum grains needed to be soaked in water, then ground into powder. After that, the dough was left to ferment, the right amount of alkali was added, and the pot of water was brought to a boil before you could start “sticking” the pancakes. When sticking them, you had to shape the dough into palm-sized rounds by patting and rounding it with both hands. With a “pat” sound, a pancake would stick firmly to the side of the pot. Sticking the pancakes was best done with a hot pan—otherwise, they’d slide into the water. After sticking the pancakes, cover the pot and keep adding firewood to the stove until they were cooked through. Freshly made big pancakes gave off a rich aroma of grain, and tasted sweet and fluffy. Usually, while making the pancakes, potatoes and green beans were also stewed at the bottom of the pot, a dish also called “one-pot meal.” Especially delicious was the crispy, golden crust that formed on the bottom of the pancakes, adding even more flavor.