Cornmeal pancake

Put the wheat flour and cornmeal in separate bowls.

Pour the baking powder on the white flour.

Pour milk into the wheat flour while stirring with chopsticks until it forms a flaky texture. Then scald the cornmeal with 100 grams of boiling water and stir evenly.

Knead the cornmeal and white flour together, cover with a lid or cloth to let it rise; the rising time is shorter in summer and longer in winter.

Let it rise until it doubles in size. When you pick it up by hand and it has a honeycomb texture, it is ready.

Place it on the cutting board and knead to release the air, kneading continuously until the dough is smooth.

Cut the dough into evenly sized pieces with a knife. Since we are making large flatbreads, the pieces should be cut slightly larger than those for steamed buns.

Use a rolling pin to roll the dough into a thin large pancake.

Place the prepared dough base on the mat, cover it with the steaming cloth, and let it rest for another ten minutes.

Brush a thin layer of oil on the bottom of a frying pan. When hot, place the pancake dough inside, cover the pan, and pan-fry over low heat until both sides are golden brown.

Golden and crispy cornmeal pancakes, soft and sweet, crisp but not hard, can be eaten on their own without any dishes.