Peanut Pancake

Batter
230g plain flour
100g rice flour
3 eggs
90g caster sugar
1 tsp instant yeast
1 tsp baking soda
420ml water
Filling
toasted peanuts, finely grounded
caster sugar

Mix all batter ingredients in a bowl and stir until well combined. Stand the mixture, covered, for at least half an hour. Heat up a non-stick pan over medium low heat and grease with a little oil. Pour in enough batter (depending your size of pan and thickness you prefer). Sprinkle with some ground peanuts and half a handful of sugar. Cook over low heat for about 1-2 minutes or until the edges have turned golden brown. Fold the pancake into a half-moon and lift it out of the pan immediately.

by ftmhashim

Pancakes

recipe by Nigella Lawson from Nigella Express

Ingredients 
For the dry pancake mix 
600g/1lb 5oz plain flour 
3 tbsp baking powder 
2 tsp bicarbonate of soda 
1 tsp salt 
40g caster sugar 

To make the pancakes (amounts per 150g dry mixture) 
1 egg, lightly beaten 
250ml milk 
1 tbsp melted butter 

Method 
1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed. 

2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture. Mix well to form a smooth batter. 

3. Heat a flat griddle or non-stick frying pan without adding oil. 

4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

Pancakes

1.5 cups plain flour 
1.5 tsp baking powder 
3 tbsp milk powder (any kind) 
3 tbsp sugar 
2 eggs 
3 tbsp veg oil 
1 mashed ripe banana (optional) 
1/2 tsp vanilla essence 
about 1.5 cups water 

Just beat it all up. Add more water if necessary to make a liquid, thick batter (something like creamy soups, but thicker). Put 1 ladleful in a greased non-stick pan on medium heat and leave for about 1 min or until you see lots of bubbles which are beginning to burst, then flip over for another half minute or so. Timing depends on how hot your pan is. With banana, it is usually sweet enough to eat on its own, or you can serve with syrup or honey. Makes about 8-10 large pancakes.


by sharontan

Fragrant Fried Pancakes (xiang1 su1 you2 bing3)

Ingredients:
250g All purpose/Plain flour 
100g boiling water
10g warm water
4g instant yeast (dissolve into 2T warm water)
5g spring onion
2.5g sesame seed
5g salt
25g vegetable oil for pan frying

Preparation:
1.Dice spring onion and put it aside
2. Pour flour into basin/bowl and add 100g boiling water and stir till flour is like bread crumbs
3. Dissolve yeast in abit of warm water about 2T
4. Once yeast started to bubble add to the flour and add another 10g warm water, spring onion, salt and stir
5. Cover with cloth for an hour and then knead again
6. Roll into into pancakes about 0.5cm thickness and sprinkle sesame seeds on both sides
7. Heat pan and add oil, pan fry on medium heat
8. Flip when one side turns golden brown and fry till it turns the same colour. 
9. Remove, cut into small pieces and serve.


by zuraini