Leavened pancake
Puffy leavened pancakes enriched with egg and thirteen-spice, dimpled with fork holes and pressed in a grill until golden with a soft, airy interior.
Instructions
- 1
Mix the flour and yeast powder.
- 2
Add the eggs, salt, and thirteen-spice powder.
- 3
Add warm water and knead into a lumpy texture.
- 4
Knead into a dough and let it rest to ferment.
- 5
After fermentation, transfer to a work surface and knead to release the air.
- 6
Divide into small portions.
- 7
Flatten each portion that has been rounded.
- 8
Poke small holes with a fork.
- 9
Preheat the griddle and brush with oil, then place the dough base in.
- 10
The top and bottom plates heat simultaneously.
- 11
Cook until both sides are golden yellow.
- 12
Can be used as a staple for three meals.
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Ingredients
Main Ingredients
- All-purpose flour500 g
- Yeast5 g
- Egg1 piece
- Thirteen Spice Powder1/2 tbsp
Seasonings
- Edible oil1 spoon
- Salt3 g