Lao Gao
Crispy outside and tender inside, Lao Gao (millet pancake) is a beloved Beijing street snack. Infused with scallion aroma, it is simple yet comforting, perfect for breakfast or tea time.
Ingredients
7 items- Millet flour 100g
- All-purpose flour 50g
- Egg 1
- Scallion 15g
- Salt 2g
- Water 200ml
- Cooking oil as needed
Nutrition
Steps （5 steps）
In a large bowl, combine millet flour, all-purpose flour, egg, scallion and salt. Gradually add water while stirring with chopsticks in one direction until a smooth, lump-free flowing batter forms. Let rest for 10 minutes.
Heat a non-stick pan over medium heat and brush with a thin layer of oil. Reduce to medium-low. Pour about 50ml of batter into the center, then quickly tilt and rotate the pan to spread into a 15cm round pancake.
Cook over medium-low heat until the surface of the batter is covered with small bubbles and the edges start to lift (about 2 minutes). Carefully flip with a spatula.
After flipping, gently press the pancake with the spatula to ensure even cooking. Continue cooking for another 1-2 minutes until both sides are golden brown and the center puffs slightly; the pancake should feel springy when pressed.
Transfer the cooked pancake to a plate and repeat with the remaining batter. Serve cut into wedges. Enjoy with garlic chili sauce, sweet bean sauce, or sugar.
Tips
The batter should flow slowly off the spoon. For fluffier pancakes, add a pinch of baking powder. Always cook over medium-low heat and stir the batter before each pancake to prevent settling.
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