This recipe provides instructions for making Fengmai Small Five-Grain Pancakes, also known as Xiao Wu Gu Zuo Bing, a type of thin, delicate pancake popular in some Asian cuisines. These pancakes are typically made from a batter incorporating a blend of five grains (though variations with different numbers of grains exist), often including wheat flour as a base, along with other flours like rice flour, corn flour, millet flour, or sorghum flour. The batter is usually quite liquid, resulting in thin pancakes with a slightly chewy and subtly sweet flavor. They are traditionally cooked quickly on a hot, lightly oiled griddle or pan until lightly golden and slightly crisp at the edges. These small pancakes can be enjoyed as a light breakfast, a snack, or even as a part of a more elaborate meal, sometimes served with a light syrup or enjoyed plain to appreciate their delicate flavor and texture. The image shows a step-by-step process of making these pancakes. The top left shows a bowl with a light-colored batter. The top middle shows a spoonful of the batter. The top right and middle left show small amounts of batter being poured onto a hot, lightly oiled pan. The middle middle and middle right show a dark sprinkle (possibly sesame seeds or chopped nuts) being added to the cooking pancakes. The bottom left shows a thin, light-colored pancake being lifted from the pan with a spatula. The bottom right shows a stack of thin, pale yellow pancakes.
The base of these pancakes is typically wheat flour (all-purpose flour), providing structure.
The “five grains” aspect suggests the inclusion of other flours to add different textures and subtle flavors. Common additions might include rice flour (for a slightly chewy texture), corn flour (for a hint of sweetness and a slightly coarser texture), millet flour (for a nutty flavor), and sorghum flour (for a mild, slightly sweet taste). The exact combination can vary.
Sugar is added for a touch of sweetness in the pancakes. The amount is usually not very high, as the pancakes are often enjoyed for their subtle flavor.
Eggs contribute to the richness, binding, and slightly chewy texture of the pancakes.
Milk (or water) provides the liquid base for the batter, ensuring it is thin enough to spread easily in the pan and cook into delicate pancakes.
A small amount of oil is used to lightly grease the pan, preventing the pancakes from sticking and helping them to achieve a slightly crisp edge.
A sprinkle of sesame seeds or finely chopped nuts (as seen in the middle row of images) is sometimes added to the pancakes while they are cooking, providing a subtle nutty flavor and a bit of texture.
The preparation involves mixing the flours, sugar, eggs, and milk (or water) together to create a thin batter. A hot pan is lightly oiled, and small amounts of batter are poured onto the pan to form small, thin pancakes. These are cooked quickly on both sides until lightly golden and cooked through. If desired, sesame seeds or nuts are sprinkled on the pancakes while they are still wet. The cooked pancakes are then stacked and served.
Fengmai Small Five-Grain Pancakes are best enjoyed warm, shortly after cooking, when they are still soft and slightly chewy.
The texture is thin, delicate, slightly chewy, and soft, with a potential subtle crispness at the edges. If seeds or nuts are added, they provide a bit of crunch.
The flavor is subtly sweet and slightly nutty, with the mild tastes of the different grains coming through. The overall flavor is delicate and not overpowering.
Fengmai Small Five-Grain Pancakes (Xiao Wu Gu Zuo Bing) are thin, delicate pancakes made from a batter of wheat flour and typically four other grains, with a subtle sweetness and slightly chewy texture, often cooked with a sprinkle of sesame seeds or nuts.
The preparation involves mixing flours, sugar, eggs, and liquid into a thin batter, pouring small amounts onto a hot, oiled pan, cooking until lightly golden, and optionally adding a sprinkle of seeds or nuts while cooking.
Ingredients (Based on Image and Common Thin Pancake Recipes):
- ½ cup all-purpose flour (wheat flour)
- ¼ cup rice flour
- ¼ cup corn flour
- ¼ cup millet flour
- ¼ cup sorghum flour (or another grain flour of your choice)
- 2 tablespoons granulated sugar (adjust to taste)
- 1 large egg
- 1 cup milk (or water, or a mix)
- 1 tablespoon cooking oil, plus more for greasing the pan
- Optional: 1-2 teaspoons sesame seeds or finely chopped nuts
Equipment:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Small ladle or spoon for pouring batter
- Spatula
Instructions:
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, rice flour, corn flour, millet flour, sorghum flour (or other chosen grain flours), and sugar until well combined.
- Whisk in Wet Ingredients: In a separate bowl, whisk the egg and milk (or water) together until smooth. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, thin batter is formed. Ensure there are no lumps.
- Heat and Grease Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of cooking oil.
- Pour Batter: Once the pan is hot, pour a small amount of batter (about 2-3 tablespoons) onto the pan. Swirl the pan gently to spread the batter into a thin, round pancake, about 3-4 inches in diameter.
- Sprinkle with Seeds or Nuts (Optional): If using sesame seeds or finely chopped nuts, sprinkle a small amount over the wet batter in the pan.
- Cook the Pancakes: Cook for 1-2 minutes, or until the edges of the pancake start to look slightly dry and the bottom is lightly golden. Gently flip the pancake with a spatula and cook the other side for another 1-2 minutes until it is also lightly golden and cooked through.
- Repeat: Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan lightly as needed between batches.
- Serve: Serve the Fengmai Small Five-Grain Pancakes warm, either plain or with a light drizzle of syrup or your preferred accompaniment.
Tips and Variations:
- Grain Flour Substitution: If you don’t have all five specific grain flours, you can adjust the proportions or substitute with other fine flours like buckwheat flour or oat flour. The texture and flavor will vary slightly.
- Liquid Consistency: The batter should be thin enough to spread easily. If it seems too thick, add a little more milk or water until the desired consistency is reached.
- Cooking Temperature: Adjust the heat of the pan as needed. If the pancakes are browning too quickly, lower the heat.
- Sweetness Level: You can adjust the amount of sugar in the batter to your preference for a sweeter or less sweet pancake.
- Flavor Additions: A pinch of salt can help to balance the sweetness. You can also add a tiny amount of vanilla extract to the batter for a subtle flavor.
- Serving Suggestions: In addition to plain or with syrup, these pancakes could potentially be served with savory fillings or as a base for other dishes depending on regional culinary uses.
Enjoy these delicate Fengmai Small Five-Grain Pancakes!