Condensed Milk Peanut Pancake 炼奶花生面煎糕

Yield: 4 portions of pancake

Ingredients

Pancake
100g warm water, not exceeding 35 degree Celsius
1/2 tsp instant dry yeast

70g milk, room temperature

2 egg, room temperature

30g fine sugar

1 tsp cooking oil

Pinch of salt
130g All-purpose flour

1/4 tsp baking soda

1 tsp water

1/2 tsp vanilla essence (optional)

Peanut filling

30g coarsely ground peanuts

30g peanut powder

20g fine sugar

1 tbsp condensed milk 

Direction

1. Pour warm water (<35 defgree C) into a container. Sprinkle yeast over the warm water and let the mixture stand for about 5 minutes to activate the yeast.

2. Add milk, egg, sugar, salt, cooking oil and vanilla essence to the yeast water mixture. Mix well.

3. Add in the flour, in three additions, to the batter in (2). Mix well into a smooth batter and cover with food wrap. 

Stir the batter every 30 minutes to release the big air bubbles. And to prevent the batter from overflowing.

Let the batter proof for about 90 minutes, or till the quantity double.

4. Mix the baking soda with 1 tsp of water, and add to the batter in (3). Mix well. Let the mixture stand for about 5 minutes while you warm up the pan.

5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.

6. When the pan is hot, pour in the batter.

Swirl the pan a few rounds to give an even spread round the wall of the pan. 

The raised edge will help to hold the filing better.

7. Close and lock the pan to cook the pancake for about 12 to 15 minutes.  

Lower the heat to lowest after about 5 minutes.

Shift the pan every 2 to 3 minutes to ensure even heating.

The pancake is cooked when the edge pull away from the wall of the pan.

8.  When the pancake is cooked, spread a tbsp of cold condensed milk over the pancake surface. Transfer the pancake to a cutting board lined with parchment paper.

9. Pour the peanut mixture over 1/2 of the pancake surface and spread evenly. Fold the pancake into half with the help of a parchment paper.

10. Cut the pancake and serve warm :)