Ban jian kueh ( Chinese peanut pancake)

Ingredients

160g self raising flour ( or 160g plain flour + 1 tsp baking powder)

1/2 tsp bicarbonate of soda

20g castor sugar

30g melted butter/olive oil

1 egg

100 ml water

100 ml milk

1/4 tsp salt

1/2 tsp alkaline water

Fillings

80g fried peanuts (pounded) , coarse sugar ( 70g)

Preparation

1. Put all dry ingredients in a container. Add egg, water, milk and melted butter and beat until smooth. Stir in alkaline water and leave to rest for 1 hour ( or at least 30minutes)

2. Dip a piece of kitchen tissue with some oil and lightly grease a 12" non-stick pan.

3. Heat the pan over medium-low flame and pour in the batter.

4. Swirl the pan to spread the batter evenly, coating the sides slightly with a thin layer.

5. Cover the pan (just to cook for a while).

6. When bubbles burst on the surface of the half-cooked batter, sprinkle over the peanut and coarse sugar.

7. Cover to cook over low flame for further half a minute or until it's fully cooked.

8. Fold the "pancake" into half using a spatula.

9. Remove from pan. Cool slightly before cutting.