Lunan Pancake [Shandong Zaozhuang Specialty]

What is Lunan Pancake? Authentic Shandong Zaozhuang Specialty: Lunan Pancake

Summary:Do you want to know what Lunan Pancake is? This article is a detailed introduction to the special product of Shandong Zaozhuang - Lunan Pancake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lunan Pancake. The full text takes about 3 minutes to read, mainly including the basic introduction of Lunan Pancake and its nutritional value? What are the product features of Lunan Pancake? The production method of Lunan pancake, etc

Introduction to Lunan Pancake

Lunan Pancake, a famous Han snack in Shandong Province, is abundant in Xuecheng District and is a staple food in the local people's lives. The main raw materials for making pancakes are wheat and sorghum, as well as soybeans, corn, sweet potatoes, etc. The main types of pancakes are:; Wheat pancakes, sorghum pancakes, corn pancakes, and sesame pancakes are easy to make, have a good taste, and are resistant to storage

What are the nutritional values of Lunan pancakes

It is scientifically formulated with more than ten types of miscellaneous grains such as peanuts, corn, sesame, wheat, soybeans, etc. in proportion, and ground into flour or paste by stone grinding. It has both the fiber and comprehensive nutrition of coarse grains and the vitamins of vegetables

The taste is crispy, fragrant, and tender, unique, highlighting the "nutritional, health, and therapeutic" functions of traditional snacks

Method of making Lunan Pancake

To make a millet pancake, first boil half of the millet until it is about eight or nine times ripe, and mix it with the other half of the millet as a seasoning. You can also add some beans or similar ingredients. Then grind it into a pancake paste, which is not thick or thin. Scoop it up with a spoon and pour it onto a hot frying pan. Spread it evenly, then use a spatula to repeatedly squeeze it on the pan until it is dry. Then use a spatula to grab the pancake along the edge of the pan and remove it. Finally, use a "oil spatula" soaked in soybean oil to wipe the pan once, so that it is easy to spread the next one. Sometimes the frying pan doesn't work well, and the pancake can't be peeled off or broken, which can be quite scorching. This production method is more than twice as slow as' rolling '. However, this pancake is indeed delicious. It is as thin as paper and melts in the mouth