Really craving this snack and found a recipe that doesn’t require starter nor yeast for the batter! The batter needs to rest for 30 minutes according the recipe. I made the peanut filling and prepared the batter the night before instead. Rested the batter overnight while I sleep and had a crispy, just-in-time breakfast right when I rolled out of bed the next morning! :).

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Ingredients

Batter

• 90g plain flour
• 50g rice flour
• 30g sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp baking powder
• 1 egg at room temperature
• 120ml water

Peanut Filling

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

Directions

Batter

1. Whisk all ingredients in a mixing bowl until well combined.
2. Cover and let it rest for 30 minutes in a warm, draft-free place. I rested it overnight so that it is ready to go for breakfast when I wake up.

Peanut Filling

1. While batter is resting, mix peanut filling ingredients in a bowl and set aside.

Assembly

1. When batter has rested, lightly oil a small non-stick pan over medium heat.
2. Give the batter a good stir. Ladle enough batter to evenly coat the bottom of the pan.
3. Spread the batter with the flat bottom of a small bowl or use a crepe spreader till it coats the bottom of the pan. It’s ok if the batter runs up the side of the pan a little.
4. As the batter cooks, bubbles form and the edge dries and pulls away from the pan.
5. Sprinkle the peanut filling on the pancake.
6. With a spatula, fold the pancake in half.
7. Serve hot. The pancake becomes chewy otherwise.