Another breakfast item that I miss from home ….

• Prep Time: 10 min
• Cook Time: 20 Minutes
• Serves: 2

Ingredients:

(A) Mi Jiang Kueh (Pancake)

Starter

• 100g flour
• 150 ml warm water
• 1/2 tsp yeast

Batter

• 200g bread flour
• 1 tsp baking soda
• 1 egg
• 300 ml water
• 1/4 tsp lye water
• 30g sugar

(B) Peanut Filling

• 200 g peanuts, coarsely grounded
• 25 g white sesame seeds, roasted
• 100 g sugar
• 1 Tbsp butter, softened

Directions:

To prepare filling:

1. Mix peanut filling ingredients in a bowl and set aside.

To prepare Mi Jiang Kueh

1. Starter: Sift flour. Mix starter ingredients together. Set aside for 1 hour for it to leaven. Since it is so cold here in the bay area. I leave the bowl in the oven.
2. Batter: Sift bread flour and baking soda together. Add the remaining ingredients and starter and mix well. Set aside in the oven to leaven for another 50 minutes.
3. Heat and omelette pan over medium high heat. Ladle enough batter to coat the bottom of the pan, adjust thickness to personal preference. Cook until all the bubbles popped and the pancake is dry.
4. Sprinkle peanut filling on half the pancake.
5. Fold the other half of the pancake over to form a semi-circle.
6. Transfer to serving plate.