
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! :).
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
- Whisk all ingredients in a mixing bowl until well combined.
- 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
- While batter is resting, mix peanut filling ingredients in a bowl and set aside.
Assembly
- When batter has rested, lightly oil a small non-stick pan over medium heat.
- Give the batter a good stir. Ladle enough batter to evenly coat the bottom of the pan.
- 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.
- As the batter cooks, bubbles form and the edge dries and pulls away from the pan.
- Sprinkle the peanut filling on the pancake.
- With a spatula, fold the pancake in half.
- Serve hot. The pancake becomes chewy otherwise.



When bubble forms and the edges starts to pull away from the pan, it is almost ready.


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