JIANG PAN RECIPES

Steps:

• INGREDIENTS
• In a large mixing bowl, add water, sugar, egg, baking soda and instant yeast. Mix well using a whisk. Add plain flour and mix evenly. Allow batter to rest for at least 2-3 hours, or overnight in chiller. This will result in a fluffier pancake.
• Mix coarsely ground peanuts and sugar together. Set aside.
• Heat a 20cm frypan over medium-low heat and apply a thin layer of butter onto pan. Once pan is hot, add a ladle of pancake batter and spread batter evenly. If you want a thicker pancake, add more batter.
• Let pancake cook until bubbles appear on surface. Cover pan with lid and cook until surface is slightly dry.
• Remove lid, then add melted butter, ground peanuts and sugar onto pancake. Cover with lid and cook for another minute.
• Once cooked, use an offset spatula to fold pancake into half. Remove from pan and serve.

Steps:

• In a bowl, whisk in all the dry ingredients, plain flour, corn starch, sugar, baking powder, baking soda, and yeast together.
• Next, crack in an egg, drizzle in vanilla extract and warm milk. Whisk the batter until is smooth.
• Let it rest for at least an hour in room temperature or in the fridge overnight if you are planning to make ahead of time.
• Preheat your non-stick frying pan over low heat. Add in about 2/3 measuring cup worth of batter.
• Once the batter starts to dry out, sprinkle in your choice of fillings.
• Fold the pancake in half and transfer to a platter.