A beloved Malaysian street snack: a fluffy folded pancake with crisp edges, stuffed with butter, sugar and crushed peanuts — warm, sweet and comforting.
- 200ml Milk
- 60ml Oil
- 2 Eggs
- 1600g Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 25g Unsalted Butter
- 45g Sugar
- 3 tbs Peanut Butter
Video
Preparation
- Whisk the milk, oil and eggs together, then sift in the flour, baking powder and salt and stir well until the batter is smooth and evenly combined.
- Spread some batter onto a hot pan, smoothing a thin layer up the sides, then cover for 30–60 seconds until small air bubbles appear.
- Scatter over the butter, cream corn, crushed peanuts and sugar.
- Once the underside is browned, fold the pancake in half.
- Cut into wedges and enjoy warm.
