Suqian Pancakes

Suqian Pancakes

　　Suqian pancakes are a specialty of Sucheng District in Suqian City, Jiangsu Province. They are a staple food in the lives of the local people, with a wide variety of types, finely made, and diverse ways of eating. They remain fresh no matter how often eaten, and can be enjoyed endlessly—truly a local delicacy.

　　The most common Suqian pancakes include wheat pancakes, corn pancakes, as well as sweet potato pancakes, sorghum pancakes, mixed grain pancakes, and blended pancakes. There are even those made from tree bark and wild roots eaten in the old days, and various fried, stuffed, or small griddle-style pancakes created after the reform and opening-up—totaling over a hundred varieties. Different types of Suqian pancakes vary in taste depending on how they’re eaten. For example: wheat pancakes are best eaten hot, straight off the griddle—crispy and fragrant, truly delicious. Once cooled, you need to change how you eat them—grilling or steaming them brings out unique flavors. The most delightful way is to sprinkle a bit of sesame and salt into the batter before making the wheat pancake, then dry it afterward and grill it. It crackles with aroma and is mouthwateringly good. Corn pancakes are best grilled; strangely enough, they aren’t fragrant unless grilled. Whether dry or soft, a quick bake makes them crispy and tasty. Sweet potato pancakes are best steamed—their characteristics are sweet, soft, and fluffy. Only when steamed do they achieve their optimal flavor. Sorghum pancakes are best eaten cold—each bite leaves a white mark, and chewing them slowly releases layers of flavor that grow more delicious the more you chew. They must be savored slowly; eating them too fast not only makes them tasteless but can also cause choking. Outsiders, due to incorrect eating methods, often take a bite and chew hard, resulting in sore jaws and teeth. They jokingly call Suqian pancakes “the head-shaking pancake.”

　　Methods and Steps for Making Suqian Pancakes:

　　1. Selecting Ingredients: First, clean the selected grains by tossing them in a winnowing basket to remove stones, insect damage, and impurities. Then soak them in clear or lukewarm water to rinse off shriveled grains and dust. The soaking should be just right—wheat, for instance, doesn’t need soaking and can go directly into the mill with water.

　　2. Grinding the Batter: Scoop out the soaked grains and grind them into a pancake batter using a special stone mill. In the past, those with donkeys used them to pull the mill; those without pushed it manually. Today, electric mills are used. The batter must be of the right thinness.

　　3. Spreading and Cooking: Set up an iron griddle (specially made), heat it up, and scoop a portion of the batter onto the hot griddle. Hold a smooth bamboo spatula about two feet long (commonly called a “batter spreader” or “pancake spreader”) and spread the batter evenly from right to left. Fill in any gaps and scrape off excess batter. The goal is to spread it smoothly, thinly, and roundly, controlling the heat so it’s neither undercooked nor burnt, ensuring the center and edges are uniformly cooked. Once cooked, lift the edges and peel the pancake off, then set it aside and repeat the process for the next one.

　　4. Storage: Fold the cooked pancakes neatly and stack them for storage. When eating, peel them off one by one from the top to keep them fresh for a long time without spoiling or losing flavor. They can also be hung to dry on a string. Soaking them makes them smooth, while grilling them makes them crispy. They’re convenient to grab and eat whenever you want.