BAN CHIEN KUEH ( PEANUT PANCAKE )

PEANUT PANCAKE

200 gm self-raising flour*

3/4 tsp bicarbonate of soda*

*sift together

1/2 tsp salt

25 gm castor sugar

160 ml water
For the pandan version use pandan juice
mix with water and make it to 160ml. Add
a bit of green colouring.

160 ml UTH milk

1 egg

40gm butter or margarine,melted

11/8 tsp alkaline water

Filling

1/2 cup toasted peanuts,grind coarsely

1/2 cup coarse granulated sugar

Some kaya,for the green pancake.

1. In a large mixing bowl,add salt and sugar to the sifted ingredients. Beat in the egg,water and milk and stir in the melted butter. Whisk until mixture is smooth and well combined then stir alkaline water. Mix into a smooth batter. Set mixture aside for 1 hour to rest covered.

2. Heat a non-stick saucepan over a medium low heat. Light grease the pan.Must not be very oily. Then pour a ladleful of batter into the heated pan. Swirl the pan so that the batter form a round. Sprinkle some toasted peanuts and sugar ( add some kaya for the green pancake ) over it then cover pan with a lid.

3. Cook until the centre of the pancake is cooked. through and the edge turn golden brown .Remove and fold into half and serve the pancake immediately.
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