The following choices are provided for you:
You can choose from the following names according to your specific method: Sour pancake: pancakes made by fermenting the batter and making it sour. The taste is sour and special. Persimmon pancakes: Before the pancakes are cooked, put peeled persimmons on them and spread them evenly; after they are cooked, the pancakes will be red in color and sweet in taste. Crispy pancakes: Pancakes are crisped after cooling. Yipin crispy pancakes: thin and crispy, various flavors. Sugar pancakes: Grind millet and white sugar into rice paste, peel off the pancakes when they are about eight or nine years old, fold them into a rectangle on a griddle, and place them on the stove to dry. Salty pancakes: In southwestern Shandong, hot sauce is spread on the surface of the pancakes, then folded into a rectangle and stored. Egg pancake: made into a paste with eggs, flour, and chopped green onion and fried. The cooking method of pancakes in Fujian is different from that in northern China: some ingredients are added during the process of making pancakes, such as sauerkraut, eggs, etc., and tomato sauce is applied on the outside of the pancakes; the pancakes are eaten immediately after they are made, unlike in the north Can be stored for a long time.