On the basis of pancake making technology, people have changed many different kinds of pancakes. Shandong has the following changes:

Sour pancakes: The batter is fermented into acid, and the pancakes spread out taste sour and special.

Persimmon pancakes: Before the pancakes are spread out and cooked, put peeled persimmons and spread them evenly; After baking, the pancakes are red and sweet.

Crispy pancakes: Pancakes are cooled before they are crisp.

A crispy pancake: crispy, all kinds of flavors.

Sugar-crisp pancake: Millet and sugar are ground into rice paste. 1989 When the pancake is ripe, it is uncovered, folded into a rectangle on a hammer and dried on the stove.

Salted pancakes: In southwest Shandong, hot sauce is spread on the surface of pancakes and then folded into rectangles for storage.

Egg pancake: made of eggs, flour and chopped green onion, fried in paste.

The practice of Fujian pancakes is different from that in the north: in the process of spreading pancakes, some materials, such as sauerkraut and eggs, should be added, and ketchup should be coated on the pancakes; Pancakes are eaten immediately after eating, unlike those that can be stored for a long time in the north.

Yimeng pancakes

Pancake is a traditional folk staple food in Yimeng mountain area, and it is also a well-known local specialty food. In the old society, when rural girls were 12 or 13 years old, their mother always taught them to bake pancakes, and threatened that if they couldn't bake pancakes well, they wouldn't find their husband's family. This is also the case. In the past, women in Yimeng mountain area could not bake pancakes, because it was a necessary dry food for every household. How can a housewife not bake pancakes?

There are three main tools for baking pancakes: one is iron, round, large, medium and small, the medium is about 65 cm in diameter, the center is slightly convex, and there are three legs under it, which can be baked with firewood or coal; Xunzi is a special tool for baking pancakes. There is a note "Xunzi" in Kangxi Dictionary, and a sentence "Cooked Xunzi" in Guanmin Book in Tang Dynasty, which shows that pancakes have a long history. The second is holding a tool for pushing paste. Locals call it "Bazi", which is a wooden board with a handle. After coating the paste on hot tobacco, push it around with a basket, and the paste will be thinly coated on the surface of tobacco. Some of them use shovels and some use "bamboo chop", which has the same effect, but the baked pancakes have their own characteristics. The third is the oil scraper, which the masses call the oil scraper. It is a square wiper sewn with more than ten layers of cloth, soaked in edible oil to wipe tobacco to prevent pancakes from sticking.

The process of making pancakes is very complicated. It uses wheat, sorghum, corn, millet, dried sweet potato and other grains as raw materials, which are washed, soaked and then ground into paste with a stone mill. People call it pancake paste. In other places, before grinding, 1/3 or half of the clinker is put in, which is called "half cooked". The masses say that the batter thus ground is easy to bake, and the baked pancakes are soft and delicious. It takes a lot of effort to grind paste. It usually takes two or three hours to grind twenty or thirty kilograms of grain, because the paste is too thick, and the baked pancakes are naturally not delicious. When grinding, the filler must be experienced and less, so that the ground paste is fine and uniform. In the old society, if a family can bear it, they often go to mill, and it takes more than half a night to grind twenty or thirty kilograms of grain. Only wealthy families with money can afford cows to push the mill. With paste grinding, you can also grind the washed grain into flour, and then mix it into paste with water. However, people always think that the pancakes made by the stone mill are not as delicious. Some places like to ferment the paste to a certain acidity before baking. The pancakes baked in this way are called sour pancakes, which are easy to digest and taste different.

After the paste is mixed, you can bake pancakes on hot tobacco. Pancakes baked with baskets are called "basket pancakes", which are a little thick and have traces of being cut by baskets, and have a strong taste. Pancakes baked in baskets are called "basket pancakes" and are often eaten in northern Mengyin. The pancake baked with "bamboo chop" is called "sip pancake", which is relatively thin. This kind of pancake 1 kg can be called more than a dozen. Another baking method is to make the paste very thick, knead it into a ball with both hands, put it on a hammer, roll it all over the surface and bake it. This method is often used to make dried sweet potato paste. This city has machine pancakes again; The raw material is white flour, which is called noodle pancake, but it is generally believed that it is not as crisp as traditional handmade pancake.

Pancakes Pancakes

According to the classification of raw materials used, it can be divided into wheat pancake, corn pancake, millet pancake, sorghum pancake and dried sweet potato pancake. Different baking tools, different raw materials and different tastes. Each has its own flavor and each has its own chewing head. Baked pancakes are as thin as paper, folded into rolls and ready to eat. After air drying, it can be stored for half a month to one month without deterioration. It is also very convenient to carry. So it is called dry food. There are many ways to eat pancakes. When baking pancakes, the stuffing is mixed with leek eggs (or tofu), sandwiched between two pancakes and baked on a dry pan. It's called pancake zygote, also called pancake stall. It's crispy and delicious, especially delicious. Now it has become a famous local food in Linyi. In the early years, people baked pancakes until there was only the last layer of paste left. Because they were scraped repeatedly, they were already half cooked and could not be baked very thin, so they baked a thick layer of pancakes, sprinkled some flowers, pepper leaves and salt, and then turned it over to bake. People call it "turning the iron". This "strike while the iron is hot" is crispy and delicious.

Pancakes can also be rolled with various dishes and cooked together. The masses call it "just cooking" or "just doing it". There are many dishes that can be rolled in pancakes, including meat, eggs and vegetables, as well as all kinds of pickled products. In the old society, it was a pleasure for the poor to eat fried pancakes and pork rolls. As the saying goes, "pancakes and pork rolls are not enough." Stir-fried Chili with eggs (or Toona sinensis) is also considered to be a first-class "dish", and there is also a mantra that "pancakes roll eggs and you sweat when you eat them". Children who go to school also have an anecdote for ten days: "I won't miss it if I don't eat it." The most distinctive common dishes are "slag tofu" and green onions. Slag tofu is also the local snacks in Yimeng Mountain area. That is, Chinese cabbage leaves, radish tassels, wild vegetables, sweet potato seedlings and so on. Wash and chop, add bean flour and salt, and cook in water. Tofu pancakes and some Chili noodles are the best meals for poor farmers to fill their stomachs. In the past, when the farm was busy, there was no time to cook. Pancakes with green onions and sweet sauce are the most delicious way to eat. Secondly, for example, shrimp skin with scallion, bean curd with Chili, Toona sinensis with pickled pepper and garlic moss, as long as there is a spicy and salty collocation. As the saying goes, "when you want to satisfy your craving, it's spicy and salty."

Pancakes are made of raw grain, and the bran has not been removed, so they are nutritious, crisp and soft to eat, and easy to store and carry. They are very special local food. Some people think that eating pancakes takes a long time to chew, so it can promote fluid production, strengthen the stomach, stimulate appetite, promote facial nerve movement, help maintain the health of visual, auditory and olfactory nerves, and slow down aging. It can be regarded as a kind of health food.