• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal

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


  1. 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.
  2. Combine ingredients (B) in a mixing bowl.
  3. Add ingredients (A) to ingredients (B). Stir to mix thoroughly. Leave aside to prove again for 45 minutes.
  4. 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.
  5. 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.
  6. Serve hot.

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