[node:recipe-title] Recipe - [site:name]
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant yeast
  • 1 large egg
  • 2 tablespoon cane sugar
  • 1 cup water
  • 2 cup roasted peanuts, coarsely ground
  • 1/2 cup cane sugar
Directions
  1. In a bowl, whisk together all purpose flour, baking soda, instant yeast, egg, sugar, and water. Wrap the bowl and refrigerate for 5 hours or overnight.
  2. Lightly oil a small non-stick pan or a crepe pan (about 5 to 6 inches in diameter) over a moderate heat. When the pan is hot, add about 1/2 cup of batter, evenly coating the pan. Cook for about 1 minute until the batter sets and form small bubbles. Sprinkle some sugar evenly and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in color. Loosen the edges with a palette knife. Fold the pancake into half, and transfer it onto a plate. Slice into 2 or 3 pieces and serve warm.