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 😜
20g plain flour
20g wheat starch澄面粉/plain flour
5g hot 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.
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.
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 😋
20g sweetened peanut powder
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,
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.