# 入秋后要多吃玉米面，加1个洋葱，筷子一搅10分钟出锅，比肉还香 Source: https://www.youtube.com/watch?v=nW40TjLc-fk Recap page: https://rapidrecap.app/video/nW40TjLc-fk Generated: 2025-12-31T01:33:04.516+00:00 --- ## Quick Overview The video demonstrates how to make savory, fluffy pancakes using cornmeal, onion, carrots, green peppers, and eggs, which are mixed into a batter, fermented overnight in the refrigerator, and then cooked on a griddle for about 6 minutes total to yield a fragrant, nutritious breakfast that takes only ten minutes to prepare in the morning. **Key Points:** - The core recipe involves mixing 200g cornmeal with 150ml boiling water, two eggs, 200g all-purpose flour, 4g yeast, 10g cooking oil, salt, and pepper, resulting in a batter with the consistency of thick yogurt. - The diced vegetables used are red onion, carrot, and green pepper, which are mixed together and seasoned with oil, salt, and pepper to lock in moisture before being added to the batter. - The final batter, after incorporating the vegetables and eggs, is covered with plastic wrap and cold-fermented overnight in the refrigerator to achieve optimal texture. - The cooking process involves preheating an electric griddle (or a pan with molds), brushing with oil, pouring the batter into molds (or a large circle), cooking on medium heat for three minutes, sprinkling with black sesame seeds, flipping, brushing the cooked side with oil, and cooking for another three minutes until golden brown and springy to the touch. - The resulting pancakes are described as being golden, crispy on the outside, and very soft and fluffy on the inside, offering a highly nutritious breakfast option. - The total preparation time is minimized because the main batter preparation and fermentation are done the night before, leaving only about ten minutes of actual cooking time in the morning. ![Screenshot at 0:00: The initial step shows a red onion being pressed into a layer of cornmeal in a bowl, demonstrating the first step of preparing the base ingredients for the pancake batter.](https://ss.rapidrecap.app/screens/nW40TjLc-fk/00-00-00.jpg) **Context:** This video is a cooking tutorial demonstrating a quick and nutritious breakfast recipe utilizing cornmeal and fresh vegetables, specifically red onion, carrot, and green pepper. The technique relies on a cold fermentation process for the batter overnight to enhance flavor and texture, allowing for a very fast assembly and cooking time the next morning, making it ideal for busy routines. ## Detailed Analysis The video presents a detailed tutorial for making savory, nutritious cornmeal pancakes that can be prepared quickly in the morning by prepping the batter the night before. The process begins by preparing the batter base: 200g of cornmeal is scalded with 150ml of boiling water and mixed into a crumbly state, then two eggs are beaten in, followed by 200g of all-purpose flour, 4g of yeast, 10g of cooking oil, salt, and pepper. The batter is mixed until it reaches a thick, yogurt-like consistency and then refrigerated overnight, covered with plastic wrap, to ferment. Simultaneously, the vegetable filling is prepared by dicing red onion, carrot, and green pepper, seasoning them with oil, salt, and pepper, and setting them aside. After fermentation, the airy batter is stirred to release gas, and the prepared vegetables and the beaten eggs (prepared separately) are mixed in. The mixture is then cooked using a mold pan (or a large electric griddle). The molds are oiled, the batter is poured in, and cooked over medium heat for three minutes. Black sesame seeds are sprinkled on top, the pancakes are flipped, the second side is brushed with oil, and cooked for another three minutes until golden brown and springy when pressed. The final product is a fluffy, savory pancake that is crispy on the outside and soft inside, described as a fantastic, quick breakfast option. ### Dough Preparation - 200g cornmeal scalded with 150ml boiling water to form crumbs - Incorporate 2 eggs, 200g all-purpose flour, 4g yeast, 10g oil, salt, and pepper - Mix to yogurt consistency and cold-ferment overnight ### Vegetable Preparation - Dice red onion, carrot, and green pepper - Season diced vegetables with oil, salt, and pepper to lock in moisture ### Final Batter Assembly - Deflate the fermented cornmeal mixture - Add pre-seasoned vegetables and separately beaten eggs - Stir until evenly combined ### Cooking Process - Preheat an electric griddle/pan and brush with oil - Pour batter into molds (or large circle) - Cook on medium heat for 3 minutes - Sprinkle black sesame seeds on top - Flip, brush oil on the cooked side, and cook for another 3 minutes ### Final Product - Pancakes are golden, crispy outside, and very soft/fluffy inside - Contains visible pieces of onion, carrot, and green pepper - Ready in about 10 minutes of morning effort after overnight prep ![Screenshot at 0:00: The initial step shows a red onion being pressed into a layer of cornmeal in a bowl, demonstrating the first step of preparing the base ingredients for the pancake batter.](https://ss.rapidrecap.app/screens/nW40TjLc-fk/00-00-00.jpg) ![Screenshot at 0:05: Adding 150ml of boiling water to 200g of cornmeal and stirring to achieve a crumbly mixture, forming the base of the batter.](https://ss.rapidrecap.app/screens/nW40TjLc-fk/00-00-05.jpg) ![Screenshot at 0:21: Adding 200g of all-purpose flour and 4g of yeast to the cornmeal mixture, followed by water, preparing for the final batter mix.](https://ss.rapidrecap.app/screens/nW40TjLc-fk/00-00-21.jpg) ![Screenshot at 1:58: The fermented batter, now lighter in color and full of air bubbles, is shown being stirred to degas it before adding the vegetables.](https://ss.rapidrecap.app/screens/nW40TjLc-fk/00-01-58.jpg) ![Screenshot at 2:34: The cooked pancakes, sprinkled with black sesame seeds, are shown in the mold pan after the first three minutes of cooking, before being flipped.](https://ss.rapidrecap.app/screens/nW40TjLc-fk/00-02-34.jpg)