Friday, 27 June 2014

Peanut Pan Cake

This is another local snack that I enjoy with a cup of tea...Peanut Pancake!

As this is my mother-in-law's favorite snack, I wanted to try making this recipe shared by my friend. The peanut cake does not have the crispy crust that you find from outside. I'm not sure if it's because it's cooked over an induction cooker instead of over fire, but I enjoyed the snack nevertheless.

Peanut Pan Cake
Serves 4

For the Pancake batter

130g plain flour
1 egg
160ml water
25g sugar
1/2 tsp  yeast
1/2 tsp  bicarbonate of soda

1. Mix together and leave aside for at least 45-60mins (See that the 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.

For the Peanut spread
20g peanut (grounded coarsely)
15g sugar (Or adjust according to taste)
Small amount of toasted sesame seeds

Mix together for a dry texture OR
Mix together with some butter for a peanut butter texture

Can also use red bean paste as fillings.

To Put Together (Using non-stick pan)
1. Lightly grease non-stick pan and pour a ladle of batter to cook.
2. Cook on low heat for 6-8mins.
3. Remove from pan, spread some butter and peanuts, or red bean, or any other desired fillings.
4. Fold into half, slice and serve.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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