This is an oldie but a goodie, and you’ll find dozens of versions of this recipe. With ours, you’ll get to enjoy crispy edges on the outside, and a soft gooey filling on the inside. This simple Malaysian-style pancake of corn, sugar and peanuts will put a big grin of satisfaction on anyone’s face.
|1 cup White Sugar|
|½ tsp Baking Soda|
|½ tsp Yeast|
|½ tsp Salt|
|¼ tsp Vanilla|
|2 drops Food colouring (yellow)|
|2 cups Wheat Flour|
|½ cup Water|
|½ cup Milk|
|1 Peanuts (Roasted & crushed)|
|1 Cream Corn (tinned)|
- In a large bowl put in sugar and eggs then mix. Then add the baking soda, yeast, salt, vanilla and food colouring, mix well.
- Add in the water and milk and mix again (low speed if you're using a hand mixer)
- Then add the flour gradually until you form a smooth batter *NB. If you can, leave it aside to rest while you clean up for about 1hr, it will allow the yeast and baking soda to rise in the batter - if not you can also cook immediately but the pancake won't be thick and spongy.
- On low heat, add a little butter to a pan and then pour in some of the batter to cover the pan and sides.
- Cook until bubbles start to form.
- Add the toppings cook for another minute, then fold it over and serve.