I prepared this pancake for Sunday breakfast.
|Makes 26 pieces from this quantity|
This batter is only suitable for home cooking because it cannot be kept too long and does not use alkaline water. It is a nice batter suitable for any fillings [peanut, tuna mayo, meat floss, sambal dried prawns etc]. Tinned corn kernels and chocolate chips can also be added.
I used two types of fillings here [peanut and tuna mayo] because the pancake quantity can make about 15 medium size pieces.
Ingredients For Batter
330 plain flour
70 gm caster sugar
1 tsp bicarbonate of soda
1 tsp instant yeast
420 ml water
|Mix all ingredients together|
|Add water gradually until smooth|
|Batter Proofed for 30 minutes|
|Pancake ready to add filling|
 Peanut Filling [mix together]
300 gm toasted peanuts [grounded] [about 1 cup]
50 gm castor sugar [1/2 cup]
2-3 tbsp roasted sesame seeds - crushed with pestle.mortar [1/4 cup]
 Tuna Mayo Filling
|Peanut Filling added|
1 can tinned tuna mayo
1 small zuchini - cut shreds
|Remove pancake before adding tuna filling|
|Add Tuna Mayo & Zuchini Filling|
- Put all batter ingredients in a mixing bowl and stir until well combined. Rest for at least 30 minutes.
- Heat up a non stick pan and rub with a little oil with kitchen paper. Put is a small ladle of batter to make a thin pancake. Cover and cook at medium low heat for about 1 minute or until cooked. [To make a big piece, pour in some batter and swirl to fill the pan to make into a round pancake].
- Sprinkle peanut filling on top and fold up into a half moon shape. Remove and serve.
- For Tuna Mayo Filling, remove cooked pancake on board to cool before putting fillings.