Milk Potato Pancakes
The trick to making pancakes is to pour the batter into a cold pan; if it is hot, the batter will set immediately and won't spread. Similarly, wait a moment for the pan to cool down slightly after cooking one.
Story
The secret to making perfect pancakes lies in starting with a cold pan. If the pan is already hot, the batter will solidify the moment it hits the surface, making it impossible to spread evenly. This same principle applies between batches; allow the pan to cool slightly before pouring the next one.
Ingredients
Flour
Milk
Potato
Soy pulp
Vegetable oil
Salt
Instructions
1
Step 1
Peel one potato.
2
Step 2
Grate the peeled potato into shreds.
3
Step 3
Use part of a 250ml carton of milk to replace water for the batter, and save the rest to drink with the pancakes.
4
Step 4
Pour the pure milk into a bowl containing three spoons of flour and one spoon of five-grain okara, and mix thoroughly.
5
Step 5
Preheat the pan first.
6
Step 6
Add cold oil to the hot pan and spread evenly. (While the pan is heating, add the shredded potato to the batter and stir.)
7
Step 7
Pour the batter with the added shredded potatoes into the pan and spread it out.
8
Step 8
Fry one side over low heat until cooked, then use a spatula to flip and fry the other side.
9
Step 9
I prefer the pancake to be fried a bit longer, best when it's golden but not burnt. So, I used a spatula to keep flipping and frying it. Once done, remove from the pan, cut into pieces, and serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
