Crispy Peanut Pancake (面煎粿)

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

  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.
Mix batter ingredients until well combined
Rested
Spread an even layer of batter to coat the bottom of the pan.
When bubble forms and the edges starts to pull away from the pan, it is almost ready.
Sprinkle peanut filling
Serve hot with Chinese tea.
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