This crispy and fluffy Asian peanut pancake turnover is filled with roasted peanuts, sugar, creamy sweet corn, some butter and then folded into half. A true Malaysian nostalgic dish that can be eaten for breakfast or tea.
2tablespoongranulated sugar(25 gr), not ¼ cup as said in the recipe video
1 ½teaspoondry yeast
1egg, room temperature
1cupwarm milk(250 ml)
granulated sugar, as needed
roasted chopped peanuts, as needed
creamy sweet corn, as needed
some unsalted butter
In a bowl, add in all the batter ingredients. Whisk everything together just until combined and no lumps. Cover tightly with a cling film and leave to rest for 30 minutes, in a warm and draft free place.
After 30 minutes, the batter should be foamy and almost double its volume. Give it a whisk before using.
Melt some unsalted butter in a non stick pan. I use an 8 inch (20 cm) pan. Using a kitchen paper, spread the melted butter on the pan's surface. Using a ladle, pour in around ¾ cup (190 ml) batter into the pan. Use less batter if you like it thinner. Using the back of the ladle, swirl and spread the batter evenly. Cover the pan with a lid and cook for 2-3 minutes until bubbles are formed.
Remove the lid. Sprinkle evenly a generously amount of granulated sugar, followed by chopped roasted peanuts and lastly several teaspoon of creamy sweet corn. Cover the pan again and let it continue cooking until it's fully cooked.
Remove the lid. Put some slices of unsalted butter. Run a spatula all around the edges to release it from the pan. It should come out easily. Fold it in half and serve. Enjoy!
If your batter turns too thick, simply add a splash of milk to loosen it up (see the correct consistency in the video above).
There's a mistype in the video recipe. Granulated sugar for the batter should be 2 tablespoon (25 gr), not ¼ cup.