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Ingredients
- 100g warm water (half hot water & half room temperature water)
- 30g sugar
- 1/2 tsp instant dry yeast
- 80g milk (room temperature)
- 1 egg (room temperature)
- 1/2 tsp vanilla essence
- Pinch of salt
- 120g plain flour
- 10g glutinous rice flour
- 1/4 tsp baking soda
- 1 tsp water
- 50g ground peanut
- 20g fine sugar (adjust accordingly to your preference)
- Butter (just enough to mix peanut & sugar)
Directions
- Pour warm water into a container and add sugar (stir). Sprinkle yeast over the warm water and let the mixture stand for about 5 mins to activate the yeast.
- Add milk, egg and vanilla essence to the yeast mixture. Mix well.
- Add in plain flour, glutinous flour and salt in 3 additions to the mixture in (2). Mix well into a smooth batter and cover with food wrap. Let the batter proof for about 90 mins till quantity double.
- Mix the baking soda with 1 tsp of water, and add it to the batter in (3) after proofing. Mix well. Let the mixture stand for about 5 mins while you warm up the pan.
- Heat up the Happycall double pan (or other non stick pan) in medium low heat and apply a coat of oil to it.
- When the pan is hot, pour in the batter. Swirl the pan a few rounds to give an even spread round the pan.
- Close and lock the pan to cook the pancake for about 12-15 mins. Lower the heat to lowest after 5 mins.
- Shift the pan every 2-3 mins to ensure even heating. (The pancake is cooked when the edge pull away from the wall of the pan).
- When the pancake is cooked, spread peanut mixture over half the pancake surface.
- Fold the pancake into half with the help of wooden ladle.
- Cut the pancake and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 459g | |
| Calories 1063 | |
| Calories from Fat 292 | 27% |
| Total Fat 32.62g | 41% |
| Saturated Fat 14.23g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 632mg | 26% |
| Potassium 676mg | 19% |
| Total Carbs 165.17g | 44% |
| Dietary Fiber 7.0g | 23% |
| Sugars 64.78g | 43% |
| Protein 29.32g | 47% |
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