Homemade scalded dough sugar pancakes are easy to make, one look and you'll know how, with a sweet but not greasy taste.

First, we make the dough. Take 250 grams of all-purpose flour, it’s best to sift it, and pour 170 grams of boiling water in batches, stirring evenly with chopsticks each time before adding more.

After mixing everything evenly until it becomes flaky, knead it into a dough with your hands.

Take it out and knead for about 5 minutes, until the surface is smooth.

Divide evenly into 8 parts.

Roll them all into balls, cover with plastic wrap, and let rest for 20 minutes.

While the dough is resting, we can prepare the sugar filling: 3 tablespoons of granulated sugar and 1 tablespoon of flour, mixed evenly and set aside.

Take out the well-relaxed dough, use the method for making tangyuan, dig a hole in the middle, and pour in the prepared sugar filling.

Then use the method of wrapping tangyuan, slowly pinch the opening closed, and then roll it into a ball.

Then use a rolling pin to flatten and roll it into a round shape.

Put a little oil in the pan, turn to low heat and add the sugar pancakes. Fry slowly over low heat until one side is golden, then flip to fry the other side until golden, and they can be taken out.

Hot water dough sugar cake, done O(∩_∩)O

Easy to make and instantly understandable, with a sweet but not greasy taste.

Doesn't it look like what Old Guo said about eating sugar pancakes? Be careful not to burn the back of your head O(∩_∩)O