Wednesday, 8 May 2013

Happycall Tri-nuts Pancake

Serving: 4 adults

Pancake ingredients:
1 egg, room temperature
100g milk, room temperature
60g water
40g fine sugar
1 tsp instant dry yeast
130g All-purpose flour
1/2 tsp baking soda
1/2 tsp vanilla essence (optional)

Tri-nuts ingredients:
50g skinless peanuts
6 pcs cashew nuts
6 pcs almonds
2 tbsp fine sugar

10g butter (to be spread over the surface before adding the nut powder)

1. Roast all the three types of nuts in a toaster oven at high heat for 2 minutes, and low heat for 3 minutes.
It is advisable to stand by the toaster to watch the roasting process to avoid over roasting the nuts :)

2. Let the nuts cool down a bit before grinding them in a food processor.

3. Add sugar to the nuts powder and mix well. Set aside.

4. Mix flour with baking soda using a whisk. Set aside.

5. Mix egg, milk, water, sugar and yeast together.

6. Add in the flour mixture from (1) and mix well. Add the vanilla essence and stir well.

7. Cover the batter and let it proofs for about 45 min to 1 hour. 

8. Lightly grease the HCPan (lower pan only) and heat over medium low heat.

9. When the pan is hot, pour the batter in and swirl a few rounds to let the batter runs a wall edge round the pan. This raise edge is to prevent the filling from falling out at the final step.

10. Close the lid and cook for about 5min at medium low heat and another 6 min in low heat. Remember to shift the pan once every 2 minutes to ensure even heating.

11. When the pancake is cooked, the edge will shrink away from the wall. 

12. Remove the HCP from the heat. Run a silicon spatula round the edge of the pancake to loosen it from the pan.

13. Transfer the pancake to a silicon board. Spread about 10g butter over the entire surface.

14. Pour the nut powder mixture over the pancake and spread evenly on half of the pancake.

15. Fold the pancake into half. Cut and serve :)

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