Personal Pan Peanut Pancake (16cm) 面煎糕

I have been using peanut pancake recipes shared by friends over Facebook. However, these recipes are not to my satisfaction. I prefer a pancake to have a thin crispy edge and a moist and slightly springy crumb texture. 

After gathering some useful information from the web and TV food programs, I came up with my very own recipe after a few trials. I added wheat starch which gives the pancake a moist and springy texture. The multigrain soy pulp not only added moisture to the pancake, but also provide a nicer aroma.

multigrain soy pulp

This is a recipe which made a pancake texture and aroma following my own preferences. If it does not meet up to your standard, please don't blame or throw eggs at me 😜

 

Ingredients

20g plain flour

20g wheat starch澄面粉/plain flour

5g hot water

10g water

6g raw sugar

40g fresh milk, cold

10g multigrain soy pulp/okara *scroll down for option 1 & 2

5g beaten egg

3g rice bran oil/mild flavour/vegetable oil

pinch of salt

pinch of instant dry yeast

pinch of vanillin powder, optional

pinch baking powder

~ so sorry the volumes are too small to be measured by a weighing scale or spoon 😉

* multigrain soy pulp is a by-product after brewing soy milk with soy beans, almonds, black beans, red kidney beans, pumpkin seeds, walnut, and pandan leaf. 

Option 1

I have tried replacing it by 5g beaten egg and 3g of fresh milk.  The batter and pancake appeared to be more yellowish than the original version.

I may try other replacement in the future 😉

The batter on the right has no soy pulp,
but added more egg and milk as replacement.

More yellowish pancake

Option 2

I  replaced the 10g soy pulp by 2g wheat starch/plain flour + 5g fresh milk + 3g beaten egg

The batter appeared lighter, and equally springy and moist. Check for more photos at the end of the recipe 😋

Filling

some butter

20g sweetened peanut powder

Directions

1. Mix plain flour and wheat starch in a small mixing bowl.

2. Dissolve raw sugar in 5g hot water and 10g water.

3. Mix flour mixture from Step 1 with cold fresh milk,

sugar syrup from Step 2,

multigrain soy pulp,

beaten egg,

rice bran oil,

salt, instant dry yeast, vanillin powder and baking powder,

into a smooth batter.

4. You will collect about 115g of batter after mixing all the ingredients together.

Transfer the batter to a smaller glass and seal with cling wrap. Let the batter stands for about 3 to 4 hours in room temperature.

After more than 3 hours of proofing...

5. Apply a thin coat of oil over a 16-cm non-stick frying pan.

Heat up at medium-low flame till the pan is evenly heat up.

Stir the batter before pouring into the pan.

Give the pan about 2 rounds of swirling to form a thin skirting around the pancake.

Cover the pan and cook the batter at medium-low flame for about 1 minute,

before lowering to low flame.

Cook for about 6 minutes, or till the edge of the pancake starts to brown. If you prefer crispier edge, let the pancake cook longer.

6. Transfer the pancake to a cutting board and let the pancake cools for about 3 minutes.

Apply a thin coat of butter over the warm pan cake. This helps the peanut powder to stick to the pancake face better later.

Sprinkle about 2 tablespoons of sweetened peanut powder to half the pancake.

Fold up the pancake into half.

Cut and enjoy the pancake warm 😋

Pancake prepared using option 2 replacement : 2g wheat starch + 5g fresh milk + 3g beaten egg 

I kept the batter in the fridge after leaving it in room temperature for 1 hour. After refrigerated it for about 3 hours, I let it thaw for 2 hours before cooking.