Peanut Pancake

Peanut pancake

Pancake batter

Ingredients:

130g plain flour

1 small egg

160ml water

25g sugar

1/2 tsp yeast

1/2 tsp bicarbonate of soda

Instruction:

Mix together and leave aside for at least 45-60mins (See that mixture is bubbling, allow to proof longer for best results)

(Increase flour to 150g, sugar to 30g and water to 185ml if you prefer a thicker pancake)

Peanut Spread:

20g peanut coarsely ground

15g sugar (Or adjust according to taste)

Small amount of sesame seed (lightly fry and pound/press)

Instruction:

Mix together for a dry texture

OR

Mix together with some butter for a peanut butter texture

Method:

1. Pour batter into HCP, smooth out to get an even thickness

2. Cook on low heat for 6-8mins

3. Remove from pan, spread some butter and peanuts

4. Fold into half, slice and serve

Note:

- There is no need to flip pan, ensure that top is cooked and/or bottom is brown to liking. I moved the pan to the left then to the right of the stove after every 2 mins to get an even color.

- I usually estimate for the peanut spread, this is the original recipe

Recipe by Pamela Loh, a Munch Ministry member.

http://munchministry.com/recipe/peanut-pancake/