Sanhe Mian (Three-Grain Pancake)
A traditional pancake made from three types of whole-grain flour, crispy outside and soft inside, rich in cereal flavor and balanced nutrition.
Ingredients
8 items- All-purpose flour 100 g
- Mung bean flour 50 g
- Corn flour 50 g
- Water 250 ml
- Salt 2 g
- Cooking oil as needed
- Scallions 20 g
- Toasted sesame seeds 5 g
Nutrition
Steps （6 steps）
In a large bowl, combine all-purpose flour, mung bean flour, and corn flour. Add salt and mix with chopsticks. Gradually pour in water while stirring until a smooth, lump-free batter forms, about 2 minutes.
Let the batter rest for 15 minutes to allow the flours to fully hydrate, resulting in a smoother texture. Prepare scallions during this time.
Heat a non-stick pan over medium heat and brush with a thin layer of oil. Once hot, reduce to medium-low heat.
Pour a ladleful of batter (about 1/4 of the total) into the center of the pan. Quickly tilt and swirl the pan to spread the batter into a thin round pancake, about 20 cm in diameter.
Evenly sprinkle scallions and sesame seeds over the pancake surface, gently pressing with a spatula. When the bottom is set and golden brown (about 2 minutes), carefully flip the pancake.
Cook the other side for another 1-2 minutes until both sides are golden and crispy. Transfer to a cutting board, cut into four wedges, and serve hot.
Tips
The batter should flow slowly from a spoon; too thick and it won't spread, too thin and the pancake will be fragile. Cook over medium-low heat throughout to avoid burning. Flip quickly to keep the pancake intact.
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