"Ban Jian Kueh" Peanut Pancake

What a busy morning. My girl requested fried noodles for her lunch box.

That is why i wake up early to meet her request.

Then i made some peanut "ban jian kueh" (peanut pancake) for their breakfast.

Only managed to pan fried half then send them to school.

After coming back from church, I straight away continue making my "ban jian go" before preparing my pumpkin melon pan (polo bread) and dinner.

This ban jian kueh has been in my mind for so long.

Just wanna to have a go on this recipe adopted from kuali.

It turns out good.

I call my hubby immediately after i tested it.

I told him i can't wait to let him have a bite of the kueh.

He felt excited too as we really miss the kueh.

There are usually 2 version of it.

One with a crispy & thin skin while the other one is slightly thick and spongy.

For myself, I prefer the thick and spongy one but my girl will always ask for the crispy one when we go back to Malacca.

Try this out if you like this kueh as well.

I can say that it won't dissapointed you.

Ingredients for batter (adapted from Kuali.com)

• 200 grms of flour
• 2 tsp of baking powder
• 3/4 tsp of baking soda
• 1/2 tsp of salt
• 50 grms of sugar
• 160 ml water
• 160 ml milk
• 1 egg
• 40 grms melted butter
• 1 1/8 tsp alkaline water (optional)
  
  Filling:
• 1 cups of toasted peanuts - grind coarsely
• 1/2 cup of fine sugar

Method:

1. In a large bowl add in all ingredients for batter.
2. Mix ingredients well into smooth batter. Set aside in the fridge for oevrnight.
3. Heat up a non-stick pan (i used a 4" pan) and very lightly grease it with a bit of oil. Clean off any access oil with a paper towel.
4. Pour 2tbsp full of batter into the pan and swirl the pan. ( you can put in more batter if you want a thicker pancake).
5. Sprinkle some peanuts and sugar (you may add in some butter if you wish) then put a cover over it (I din't cover but just used a very low fire to panfried it till cokk).
6. Cook until the centre of the pancake is cooked and the edges brown.
7. Remove and fold into half.
8. Serve hot.