Peanut Pancake - Min Jiang Kueh

This is a local favourite snack which is savoury yet sweet at the same time. It has been my favourite since young. Got this recipe from Baking Cottage and almost every step and ingredient was followed. But the outcome didn't seem as good as hers.

Ingredients for pancake:
150 g plain flour (sifted)
1 tsp instant dry yeast
30 g caster sugar
1/4 tsp salt
200 ml tepid water (lukewarm water)
2 eggs at room temperature, lightly beaten
60 ml canola oil (I used 50 ml of olive oil)
1/2 tsp alkaline water (can be found at Phoon Huat)
extra tepid water if neccessary


Ingredients for peanut mix: (I didn't want sesame so I omitted that)
100 g peanuts
50 g caster sugar, or to taste

Mix together flour, yeast, sugar and salt in a mixing bowl.
Add in 200 ml tepid water and stir to mix well. Put in a warm place, cover loosely with cling wrap, and let proof until bubbly and double in size. (it took me about 45min for it to double in size)

Once the batter double in size, add lightly beaten eggs, oil and alkaline water.
Beat to mix in well.
Let stand 5 to 10 minutes before cooking. (the batter at should be runny).
The batter should immediately flow into a circle as soon as you pour into the pan.
If it is too viscous and takes a little while to flow into a circle, mix another tbsp or so of tepid water into the batter.
Heat a non-stick crepe pan (top about 20 cm diameter) until hot.

Pour a little canola oil, then wipe over the surface with a paper towel.
Pour about 125 ml (or more to make it thicker) of the batter.
Cover the pan with a lid and cook over medium to low heat for about 3 to 4 minutes, or until the top is bubbly and just set.
Spoon sesame peanut mix onto half of the pancake, lift the other side and fold over.
Best serve hot or warm.


I had a little trouble with a thick pancake. The inside was mushy and it didn't taste good. So I made a flat pancake instead of thick ones which you find outside.