I do not have a small pan, so I made it with a rectangle shape non-stick pan (meant for tamago yaki). Honestly, I am not sure this is a 慢煎糕 recipe as I came across some other recipes called for yeast, alkaline water and so forth. I have been using this pancake recipe for years, and to me it tastes like the 慢煎糕 I had. So, here come my 慢煎糕.
2 tbsp sugar
1 cup full cream milk (may not need all)
1 tsp vanilla essence
1 cup self-raising flour
¼ tsp baking soda
Pinch of salt (if using salted butter, omit this)
1 tbsp cooking oil (I used sunflower oil)
½ cup ground peanuts (mix together with sugar)
2 tbsp sugar (or to taste)
¼-½ cup creamy sweet corn
Some diced butter
- In a large mixing bowl, whisk egg with sugar until sugar is dissolved.
- Add in half cup of milk and vanilla essence, mix well.
- Sift together self-raising flour with baking soda, add into mixture in batches.
- Add in oil and remaining milk, mix until just combined.
- Cook pancake with non-stick pan on low heat.
- Once the pancake is done, drop in diced butter, sprinkle ground peanut and spoon over some creamy sweet corn.
- Fold it over while it is hold, and cool (do not have to cool completely) on rack to prevent soggy bottom.
- Cut into serving size and serve warm.