1 Jin (approximately 450g) Flour + 9 Liang (approximately 135g) Water: Learn to Make Lazy Starter Dough Pancakes - No Kneading Required, Soft Like Bread!
Hello everyone, I'm Wei Jie. Noodles are the main staple food on the Northern tables, and my family particularly loves to eat various pancakes, especially those made with starter dough. They're soft and easy to digest, but it takes a lot of time and effort to make them. So, today I'm going to share a lazy version of starter dough pancakes with you. You can stir with chopsticks, without touching the dough! It's easy and doesn't require kneading. As long as everyone follows the steps and the recipe, even beginners can definitely succeed! Please try it!
The texture of this breakfast starter dough pancake is especially fluffy and soft. The method is simpler than making steamed buns, and it's even softer than bread. The scallion flavor is rich and fragrant, and it's very time-saving. The biggest characteristic of this starter dough pancake is its extremely high moisture content, which is the key to its softness. You can prepare the batter the night before and refrigerate it, then you can directly make it in the morning, which is very simple and fast. The taste is really amazing, it's a very popular breakfast item in my family, suitable for the elderly, especially good for the stomach and easy to digest. You can eat two without any fillings, it's even more fragrant than pies! If you have time, try making it for your family!
Making pancakes with this method results in a very soft and delicious texture. The ratio of 1 (approximately 450g) of flour to 9 (approximately 135g) of water should be strictly followed to ensure everyone makes super delicious scallion pancakes. My family makes it several times a week. If you don't like scallion flakes, you can omit them or add sesame seeds, and the taste is all very good. It's simple and fast, and it smells better than bread! It's the first staple food for breakfast.
Operation steps
1First, prepare 300g of ordinary flour
2Then add 3g of yeast
3Then pour in 250g of warm water, add it little by little while stirring, increase or decrease the amount according to the absorption capacity of your flour
4Use chopsticks to stir until it becomes a smooth and grainy-free batter
5Cover it with a lid and let it ferment until it doubles in size
6When the batter is like this, it has fermented
7Sprinkle some dry flour on the board, pour the batter onto the board, don't knead, just shape it
8Use a rolling pin to roll it into a square large pancake
9Brush a layer of oil on the surface to increase the fragrance
10Sprinkle some salt to season
11Sprinkle some dry flour
12Finally, evenly sprinkle a layer of pre-cut scallion flakes
13When it's like this, roll the pancake up from bottom to top
14Divide it into 8 equal parts
15Use your hands to tighten the edges of the dough pieces, prevent leakage of filling, then press flat
16Preheat the electric pancake maker on medium heat with oil, put the finished pancake in
17Don't cover it, prevent the pancake from being pressed flat, fry until one side is slightly yellow, flip it over
18Flip the other side until it's slightly yellow, flip it over again
19Keep flipping the pancake, at this time you can see that the volume of the pancake has obviously increased and become fluffy, keep frying until both sides are golden yellow, then you can take it out of the pot
