How to make pretzel pancakes

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  1.First put an appropriate amount of warm water into a clean basin and then add an appropriate amount of flour.Ordinary flour will suffice.The ones with higher elasticity will be tougher and the ones with lower elasticity will be crispier.The one I used is slightly higher in elasticity

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  2.Just make it into a floc and let it rest for ten minutes

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  3.Re-blend until smooth dough

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  4.Cover with a damp cloth and let hair dry for half an hour

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  5.This is the dough after fermentation

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  6.Use a rolling pin to roll it into a large, thin dough.If it feels sticky, use a little dry powder

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  7.You can control the thickness yourself.If you like more layers, the thinner the better

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  8.Put a little oil in order to form a layer

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  9.Fold as shown in the picture It’s faster than applying oil with a brush.This is what my mother taught me

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  10.Sprinkle with a little salt and pepper Flavor

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  11.Roll up from bottom to top

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  12. Rub it a few times to make it thinner

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  13.Roll up from one end and plate it up

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  14.Continue to roll out to a thickness of about 0.5 mm

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  15.Because it is a non-stick pan and is used for making cakes.A little oil was added during the process, so I didn’t add it when frying the pancakes.If you like it crispier, add oil yourself and bake over medium heat for three minutes

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  16.Turn over and continue to cook for three minutes, then spray a little water, cover the pot and simmer for another minute.

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  17.Both sides are very beautiful and boring for that minute because the pancakes are not oiled in order to make the pancakes cooked

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  18.Cut and share

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  19.Clearly layered, crispy on the outside and tender on the inside

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  20.It tastes good