Brown Sugar Leavened Pancake

Crack eggs into the flour, add yeast, sugar, and baking soda (optional).

Add an appropriate amount of warm water and knead into a dough, then add a spoon of lard to increase the dough's softness.

Knead into a smooth dough, cover with plastic wrap, and let it ferment at room temperature for an hour.

Next, prepare a filling by adding 50g of brown sugar, sesame seeds, and 2g of flour into a bowl.

Mix it evenly, and the filling is ready.

After a few hours, the dough had fermented to twice its original size.

Knead the dough and cut it into pieces.

Roll out the dough skin.

Wrap the filling.

Pinch into the shape of a bun.

Flip it over.

Gently roll it flat.

Roll it into a slightly thicker pancake.

Complete them all in order.

Heat oil in a frying pan, place the pancake base in it, and spray oil on the surface.

Cook both sides until golden brown.

Add half a bowl of water.

Simmer over low to medium heat for 5 minutes.

Time's up, the pancake is cooked.

Off the stove.

Fluffy and soft.

Finished product.