Ingredient and Portion
Peanut Pancake (Bee Chian Kueh)
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Peanut Pancake (Bee Chian Kueh)
Pancake batter
130g plain flour
1 small egg
160ml water
25g sugar
1/2 tsp yeast
1/2 tsp bicarbonate of soda
Mix together and leave aside for at least 45-60mins (See that 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)
Peanut spread
20g peanut coarsely ground
15g sugar (Or adjust according to taste)
Small amount of sesame seed (lightly fry and pound/press)
Mix together for a dry texture
or
Mix together with some butter for a peanut butter texture
Method
1. Pour batter into HCP, smooth out to get an even thickness
2. Cook on low heat for 6-8mins
3. Remove from pan, spread some butter and peanuts
4. Fold into half, slice and serve
Note: There is no need to flip pan, ensure that top is cooked and/or bottom is brown to liking. I moved the pan to the left then to the right of the stove after every 2 mins to get an even color.
2. Cook on low heat for 6-8mins
3. Remove from pan, spread some butter and peanuts
4. Fold into half, slice and serve
Note: There is no need to flip pan, ensure that top is cooked and/or bottom is brown to liking. I moved the pan to the left then to the right of the stove after every 2 mins to get an even color.
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