Black whole wheat pancake

1. Put 100 grams of black whole wheat flour into the bowl.

2. Pour in 120ml of milk.

3. Add an egg.

4. Add yeast powder.

5. Add a small amount of white sugar.

The batter is still a bit thick, and I added another egg.

7. Stir until it becomes yogurt like.

8. Cover with plastic wrap and ferment at room temperature for one hour (half an hour in a greenhouse).

9. After fermentation, stir and exhaust.

10. Take a flat bottomed pan and spoon in the batter without adding oil.

11. Fry until set and flip over.

12. Fry until the pancake can rotate and the dough bulges, then it's cooked.

13. Finished product. Soft and fluffy, with a strong milky aroma.