Name: Malaysian Peanut Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 300 g plain flour; 1 teaspoon easy blend yeast; 3 eggs; 1 teaspoon bicarbonate of soda; Sunflower oil in a spray; 100 g roasted peanuts; 2 tablespoons sesame seeds; 4 tablespoons light coconut milk; 6 tablespoons SPLENDA® Granulated

Malaysian Peanut Pancakes

Makes8 servings
Prep Time20 min
Cook Time20 min
Total Time40 min
Calories286
Made withSplenda Granulated Sweetener

Ingredients

300 g plain flour
1 teaspoon easy blend yeast
3 eggs
1 teaspoon bicarbonate of soda
Sunflower oil in a spray
100 g roasted peanuts
2 tablespoons sesame seeds
4 tablespoons light coconut milk
6 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy286 kcal366.67%
Total Fat13.00 g16.67%
of which saturates3.00 g1.09%
Total Carbohydrate33.00 g12%
of which sugars3.50 g1.27%
Salt0.70 g0.25%

Instructions

1

Stir together the flour, yeast, 4 tablespoons of Splenda Granulated, eggs and bicarbonate of soda along with 225 ml warm water until you have a smooth batter. Leave it to proof for around 40 minutes until it is just bubbling.

2

In a food processor, whizz together the remaining 2 tablespoons of Splenda Granulated with the peanuts and sesame seeds until they start to become a little wet. Add the coconut until the mixture is moist.

3

Warm a non-stick frying pan over a medium heat and spray twice with the oil. Using a large ladle, half fill it and pour into the pan. Spread it out until it is around 18 cm in diameter. Cook for a moment then scatter on a spoonful of the peanut mixture. Fold the pancake in to half and cook for a moment or so more. Place on a baking tray, cover and keep warm in a low oven.

4

Repeat with the rest of the ingredients until you have used everything up!

5

Serve the pancakes warm.

Made with