Malaysian Peanut Pancake
Popular street snack in Malaysia and Singapore, the Peanut Pancake is thick and fluffy with slightly crispy edges. This pancake is filled with buttery crushed peanuts and coconut palm sugar. Serve this pancake for breakfast, as a dessert or even a snack.
Equipment
- stand mixer, stovetop
Ingredients
For the pancake batter:
- 1 cup all-purpose flour
- 1 cup bread flour
- 4 tbsp caster sugar
- 1 tsp instant yeast
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 1½ cup warm coconut milk (or whole milk)
- 2 tbsp peanut oil
- 2 egg
For the filling:
- 1 cup roasted peanut coarsely ground
- 1 tbsp brown sugar
- 1 tbsp coconut palm sugar
- 2 tbsp cane sugar
- 2 tbsp unsalted butter for topping
Instructions
How to make the batter:
- Attach a whisk to the stand mixer and beat the oil and sugar for a few minutes. Add the coconut milk or whole milk and beat again for a minute. Gradually, add the flours mixed with the leavening agents and salt. Finally, add the eggs and whisk well. Cover the batter and let it rest and rise for 45 minutes in a warm place.
How to make the peanut pancake:
- Heat a griddle. Use a teaspoon of butter and a kitchen paper to grease the griddle. Spoon out enough batter onto the griddle to make a thick pancake.
- Cook the pancake until there are holes on top and then cover with a lid and cook on low heat.
- Remove the lid and sprinkle the desired amount of sugars and crushed peanuts on top.
- Once the top of the pancake looks cooked, gently lift the pancake from one side and turn over to the other side, by folding in half.
- Serve thick or thin and crispy with coffee for breakfast.
Notes
- Feel free to make the pancakes thick and fluffy or thin and crispy by using the desired amount of batter.
Nutrition
Calories: 240kcalCarbohydrates: 26gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 29mgSodium: 220mgPotassium: 165mgFiber: 2gSugar: 2gVitamin A: 118IUVitamin C: 1mgCalcium: 31mgIron: 1mg
