Ingredients

Pancake batter

130g plain flour
1 small egg
160ml water
25g sugar
1/2 tsp yeast
1/2 tsp bicarbonate of soda

Instruction

Mix together and leave aside for at least 45-60mins (See that mixture is bubbling, allow to proof longer for best results)

(Increase flour to 150g, sugar to 30g and water to 185ml if you prefer a thicker pancake)

Peanut Spread

20g peanut coarsely ground
15g sugar (Or adjust according to taste)
Small amount of sesame seed (lightly fry and pound/press)

Instruction

Mix together for a dry texture
OR
Mix together with some butter for a peanut butter texture

Method:

1. Pour batter into HCP, smooth out to get an even thickness
2. Cook on low heat for 6-8mins
3. Remove from pan, spread some butter and peanuts
4. Fold into half, slice and serve

Note:

- There is no need to flip pan, ensure that top is cooked and/or bottom is brown to liking. I moved the pan to the left then to the right of the stove after every 2 mins to get an even color.

- I usually estimate for the peanut spread, this is the original recipe

Recipe by Pamela Loh, a Munch Ministry member.