A coarse cereal pancake and a method for preparing the same

Abstract

This invention belongs to the field of whole grain food processing technology, specifically referring to a whole grain pancake and its preparation method. It includes main ingredients and auxiliary ingredients. The main ingredients are millet flour and corn flour, and the auxiliary ingredients are broken rice, soybeans, and baking soda. When the main ingredient is millet flour, it includes the following ingredients by weight: 0.05 parts millet flour, 0.03 parts broken rice, 0.0003 parts soybeans, and 0.0001 parts baking soda. When the main ingredient is corn flour, it includes the following ingredients by weight: 0.6 parts corn flour, 0.2 parts broken rice, and 0.0001 parts baking soda. By scientifically compounding the whole grain ingredients, the invention improves the defects of traditional pancakes, such as rough texture and brittleness, while enriching the pancakes with dietary fiber, vitamins, and minerals, thus solving the problems of monotonous taste and unbalanced nutrition in traditional pancakes. The preparation method of this invention is standardized, highly reproducible, and suitable for large-scale production. The resulting pancakes have a uniform color, a soft and crispy texture, a pure aroma of whole grains, and are easy to digest and absorb, possessing both excellent edible and nutritional value.