How to make watermelon flavored butter pancakes

Today I will tell you how to make watermelon flavored butter crispy pancakes. They are very delicious. My mother used to make them for me when I was in my hometown.

Materials

Flour Watermelon

Butter cheese powder

No white sugar required

practice

1. Watermelon Juice

2. Take appropriate amount of butter

3. Melt the butter in water

4. Filter the watermelon juice and add the pure juice to the flour

5. Mix well into batter

6. Add melted butter

7. The batter at the beginning is a bit watery

8. Then I added more flour and the batter became thicker

9. The batter was too thin because it had too much butter and couldn't stick to the bottom of the pan.

10. Fry it until crispy

11. It's just too lacy. Haha. This is when it's in a paste state.

12. No need to put oil in the pot, take an appropriate amount of batter

13. Wipe

14. You don’t need to spread it evenly. Just make it as thin as possible. The surface of the batter in this state cannot be made very smooth. It doesn’t matter as long as the holes are not too big.

15. Turn on the fire, high heat, and fry until the batter is formed.

16. Turn the pancake over when the edges can be easily peeled off.

17. Now turn to low heat and fry slowly

18. Cook over low heat, flipping the pancakes randomly until they become crispy.

19. You can fold it or just make it into a circle

20. Eat it. There is cheese powder to sprinkle on it.

Tips

1. I have made several types of crispy pancakes, but I haven't summarized them yet... But I think it's better to use more butter and be more patient when frying. It's not a big problem if they don't become crispy all at once.

2. The batter should be thicker, not too thin. . .

3. For the first pancake, spread the batter and then turn on the fire to fry. After frying a pancake, you can use a clean rag dipped in cold water to wipe the pan to cool it down, then wipe it dry before continuing to the next one. It is not necessary to cool it down, but if you are not very skilled in spreading the batter, the residual temperature will be too high, and the batter will be formed before you spread it... It is very frustrating...