Folded Island pancakes

Recipe from: 6/19/1995
recipes, Malaysian, pancake, peanuts

Ingredients 11
Servings 8
Time

Ingredients

  • 100
    g
    unsalted peanuts
  • 45
    ml
    sesame seeds
  • 60
    g
    sugar
  • 2
    large eggs
  • 240
    g
    cake flour
  • 25
    ml
    baking powder
  • salt
  • 30
    ml
    peanut oil
  • 250
    ml
    milk
  • 125
    ml
    water
  • 30
    ml
    oil for frying
 

Method

 

Coarsely grind the peanuts and dry-fry in a frying pan with the sesame seeds over a low heat for about 2 minutes, stirring constantly. Transfer to a bowl, mix with 60 ml of the sugar and set aside.

Whisk the eggs and remaining sugar in a bowl until frothy. Sift in the flour and baking powder. Add salt, peanut oil and milk, and stir thoroughly. Gradually add water and mix to make a thin batter.

Heat 5 ml oil in a medium-sized frying pan over medium heat. Pour in a ladleful of batter at a time. When pancake has set and begins to brown, sprinkle with 30 ml of the peanut and sesame mixture, cover the pan and cook for a further 2 to 3 minutes. Remove from the pan, fold in half and keep warm.

Repeat the process with the rest of the batter, adding 5 ml oil to the pan after cooking each pancake. Arrange on a serving dish.

 

Read more on: pulses  |  shallow-fry
 

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