How is the batter of pancake fruit made?

The formula of pancake fruit batter is: wheat flour 1000g, corn flour 550g, soybean 25g, and the ratio of flour to water is 1: 1. The practice is as follows:

1. Put all kinds of flour into a small basin according to the proportion required by the formula and mix well (be sure to mix all kinds of flour well before adding water, remember).

2. Prepare the clear water according to the formula ratio, slowly pour the clear water into the flour with a very small water flow, and stir it evenly with a spoon while spraying water (never pour the water into the flour at one time, otherwise it will be difficult for you to stir up bumps when you are exhausted).

3. When the flour turns into a sticky batter, stop adding water, let it stand for 20 minutes, then continue to stir clockwise with a spoon, stir evenly under pressure, and then add a small amount of water to continue stirring evenly after no pimples are seen.

4. When the flour becomes even and fine, and there is no graininess, the scratches can disappear immediately after crossing the batter with chopsticks, and the batter can slide off the chopsticks after lifting the chopsticks, indicating that the batter is ready.

Don't make pancakes with the prepared batter in a hurry. Cover and let stand for more than 2 to 3 hours, so that all kinds of flour can fully absorb water and become more delicate and uniform before use.