A Malaysian street-stall favourite: a thick, fluffy griddle pancake with crisp lacy edges, folded over a melting filling of butter, sugar and crushed peanuts. Best torn into wedges and eaten warm while the centre is still gooey.
Cook ModeIn a bowl, whisk together the milk, oil and eggs until evenly combined.
Milk
Oil
EggsSift the flour, baking powder and salt into the wet mixture and stir well until you have a smooth, lump-free batter.
Plain flour
Baking powder
SaltHeat a non-stick pan over medium heat and ladle in some batter, spreading a thin layer up the sides of the pan to create lacy edges.
Cover the pan and cook for 30 to 60 seconds, until small air bubbles appear across the surface of the pancake.
Scatter the butter, sugar and peanut butter (or crushed peanuts) over the pancake.
Unsalted butter
Sugar
Peanut butterOnce the underside is golden brown, fold the pancake in half to enclose the filling.
Cut into wedges and serve warm.
Substitutions, timing tweaks — anything to remember next time.
Saved automatically on this device.
