Making Asian Peanut Pancake

Posted by Ming-Cheau Lin on 20 June 2013

I have fond memories of this dessert. It’s a flapjack-like base but is commonly called a pancake. My buddy, Candice, came over the other day and my mama made this for us. Biting into the soft cake-like dough contrasted by the crunchy brown sugar and flavoured with toasted ground peanuts takes me back to my childhood. Like generic pancakes, the recipe is simple and extremely easy to make.

My mama said she used to buy it at the markets and she’d have to wait up to 20 minutes in a queue for this warm and fresh Asian peanut pancake. (It would go very well after my sauteed spinach and lamb in Chinese BBQ sauce, or creamed corn soup with poached egg.)

Asian Peanut Pancake ???

Ingredients:

For pancake:

1 egg

 Canola or sunflower oil (greasing the pan)

100ml water (room temperature to cool)

150g self raising flour

Filling:

80g toasted peanuts (ground)

70g brown sugar

Method:

1. Combine egg and half of the water in a mixing bowl until even.

2. Sift flour into the liquid and mix it for smooth consistency.

3. Then add and stir in remaining water.

4. Lightly grease a 30cm flat frying pan and put it on low to medium heat.

5. Pour the batter into the warm pan and soon the batter will start producing bubbles.

6. When the pancake is almost cooked (which should be 8 – 10 minutes), sprinkle the ground peanut and sugar all over the top, covering most of the surface area.

7. Cover the pan with a lid to decrease the cooking process.

8. After 5 minutes, flip one side over and fold in half (omelette-style).

9. Allow to cook for another few minutes to achieve the golden colouring.

10. Dish out the pancake and then cut into wedges.

11. Serve immediately!

This was originally posted on Butterfingers.

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