Buckwheat flour pancakes and preparation method thereof

Abstract

The invention discloses buckwheat flour pancakes and a preparation method thereof. The buckwheat flour pancakes are prepared from the following raw materials in parts by weight: 30-50 parts of buckwheat flour, 3-5 parts of coix seed powder, 3-5 parts of gordon euryale seed powder, 1-3 parts of silverweed cinquefoil root powder, 4-8 parts of egg white, and 80-130 parts of water. The buckwheat flourand the traditional Chinese medicines beneficial for eating are adopted as raw materials of the buckwheat flour pancakes; and thus, the prepared buckwheat flour pancakes are easy to carry and ready for instant eating, and have the functions of enhancing gastric peristalsis and promoting digestion. Therefore, the buckwheat flour pancakes are capable of meeting diversified demands of people as green and healthy instant pancakes.

Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a buckwheat pancake and a preparation method thereof. Background technique

[0002] Pancakes are baked into a round shape with flour mixed into a paste. It takes a long time to chew to eat pancakes. Therefore, it can promote body fluids and invigorate the stomach, increase appetite, promote facial nerve movement, and help maintain vision, hearing and smell. It is an excellent health food for the health of the nerves and anti-aging, so it is loved by people. At present, most of the pancakes eaten by people are made on-site, with different production techniques and different tastes, and they are eaten immediately, which is not suitable for carrying and storing. Modern people have a fast pace of life and great pressure, and they need instant food that is easy to carry and promote digestion. product.

[0003] In view of this, the present invention is proposed. Contents ...

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