| Ingredient | Method |
| 150g LP flour, sifted 1 B egg 30g caster sugar 240g milk 1tbsp veg oil 1tsp baking powder 1 tsp baking soda filling: coarse sugar ground peanut Adabi sweet corn cream style | 1. In a large mixing bowl, whisk egg with sugar until sugar is dissolved and bubble stage. 2. Add in remaining ingredients, fold and mix with spatula until combined. (Do not leave overnight) 3. Cook pancake with 20cm non-stick pan on low heat until pancake starts to bubble on top. 4. Once the pancake is done, sprinkle some sugar followed by sweet corn and ground peanut. 5. Fold it over while it is hold, and cool (do not have to cool completely) on rack to prevent soggy bottom. 6. Cut into serving size and serve warm. |
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