Cooking Steps

1. 

   Step1:Prepare the ingredients you need.

2. 

   Step2:One Chinese yam is peeled, cut and steamed. I use the iron stick Chinese yam here. It's thin and crisp. It's about 160g.

3. 

   Step3:Steam the yams and milk. Beat them into a paste. The quantity is 1-1.

4. 

   Step4:Put a spoonful of sugar into the batter. Mix well.

5. 

   Step5:Put an egg in the yam paste. Stir well.

6. 

   Step6:The amount of cornmeal and milk I'm talking about here are approximate. They're not completely accurate. Just stir them until they are thick and flowing slightly.

7. 

   Step7:Brush a layer of oil in the pan. Pour in a spoonful of corn paste. How can you spread it evenly? Here's a trick. Each time you pour it, it's just a spoonful. When you pour it, raise the spoon high. Choose a point of the pan. Pour it on this point. Then the corn paste will spread out along this point. The size is even.

8. 

   Step8:Wait until the batter is poured in, then fire. Keep the heat low. Wait about 15 seconds. Turn over the batter and fry for another 15 seconds. Then turn off the heat. It's about half a minute.

9. 

   Step9:When frying, one is that the heat must not be too high. The second is to use a silica gel shovel to gently shovel along the edge. After a circle of shoveling, shovel to the middle. Turn over quickly. In this way, the color of the front and back sides of the cake will be more uniform.

10. 

    Step10:In this way, 78 small pancakes are fried. They are very soft when they are hot. Even after the rest is cool, they can be put into a pan and heated slightly when they are eating again. The taste is fresh again.