Recipe Ingredient
- Ingredients (A)
- 150g plain flour
- 175ml water
- 3/4 tsp instant dry yeast
- 1½ tsp castor sugar
- Ingredients (B)
- 150g plain flour
- 150g high protein flour
- 1 egg
- 370ml water
- 75g castor sugar
- 3/4 tsp baking powder
- Topping
- ½ cup toasted groundnuts, coarsely ground
- 1-2 tbsp toasted sesame seeds
- 2-2½ tbsp granulated sugar
- Some canned cream-style sweet corn
Instructions
- Combine ingredients (A) in a large bowl. Stir to mix then cover with a piece of cling film wrap and set aside to prove for at least an hour.
- Combine ingredients (B) in a mixing bowl.
- Add ingredients (A) to ingredients (B). Stir to mix thoroughly. Leave aside to prove again for 45 minutes.
- Lightly grease a copper pan. Pour in a ladleful of batter. Cover the pan with a lid and cook over medium low heat for a while until bubbles start to appear.
- Sprinkle topping ingredients. Add a tablespoon of sweet corn. Cover pancake with a lid and allow to set. Fold over to half moon shape and lift up the pancake.
- Serve hot.
