Thursday 24 December 2015

Pancake with Good Nut Filling 益豆馅面煎糕

I have several versions of this popular pancake recipes, as I always in the quest for a better pancake texture. Today, I added a little tapioca starch to the batter to make it slightly more springy. When the pancake was out of the pan, the edge was quite crispy. 
The mixed nuts filling is my favourite filling for this type of pancake. My daughter suggested to name it "good nuts pancake" as the filling comprised of a few nutritious nuts - almond, walnut, cashew nuts and peanuts.  You cannot find this out of the house :)

Yield: 4 servings 
Blender or food processor 
Flat base non-stick pan

Mixed Nut Butter
20g almond 
20g cashew nuts
10g walnuts
50g ground roasted peanut 
25g raw sugar 

1 tbsp honey 

1. Roast almonds, cashew nuts and walnuts in a preheated oven toaster at 120 degreeC for about 15 to 30 minutes, or till golden.

2. Pour all the roasted nuts, ground roasted peanut and sugar to a blender and fix with a flat blade knife. Blitz the ingredients to your desired consistency.

If you prefer loose form of mixed nut filling, stop blitzing when the ingredients are well ground.

If you prefer a paste form of filling, continue to blitz till the ingredients become "wet" and stick to blender's wall.

3. Stir in honey using a chopstick and set aside.

100g warm water
30g raw sugar
1/2 tsp instant dry yeast

65g fresh or low fat milk
1 egg, 55g
1/8 tsp salt

120g plain flour
10g tapioca starch*
1/4 tsp baking soda

1 tsp vegetable oil 
1/2 tsp vanilla extract

* tapioca starch can be replaced by all purpose flour


1. Add warm water, less than 40 degree Celsius, to raw sugar. Then sprinkle instant dry yeast over the surface of the water without stirring it. Set aside for 5 minutes till the mixture form a foamy layer at the surface.

2. Pour in milk, egg and salt.

3. Mix all purpose flour, tapioca starch with baking soda, then add to the batter in (2). Stir to mix.

4. Add in 1 tsp of rice bran/vegetable oil and 1/2 tsp of vanilla extract. Stir to mix.

5. Seal the opening and let it proof for 30 minutes.

6. After the 30-minute proofing, keep the batter in the fridge for about 2 hours.

7. Allow the batter to thaw for about 30 minutes before baking in the pan.

8. Give the batter a few stirs before pouring into a preheated flat base non-stick pan. You can apply a thin coat of oil over the pan, including the edge, beforehand. 
Heat over medium low heat for about 10 to 12 minutes, or till the pancake edge starts to pull away from the pan.

While the batter is still wet, lift up the pan and swirl a few rounds so the batter will coat an upright skirting along the edge.

9. Shift the pan every 1 to 2 minutes to ensure even heating.

10. When the pancake is ready, the edge will pull away from the wall of the pan. Run a spatula round the edge to loosen the pancake from the pan.

11. Remove the pan from the heat, and spread the mixed nut filling over half of the pancake.

Fold the pancake into half and transfer to the cooling rack.

8. After the pancake has cooled down slightly, slice it with a knife.

9. Enjoy :)

If you are not eating the pancake immediately, wrap the pancakes individually with food wrap, to keep them moist :)


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