2 cups flour
1/2 cup sugar
1/2 tsp bicarbonate soda
1 tsp baking powder
1 egg
1 1/2 cup water
1/4 tsp salt
1/4 tsp of egg yellow coloring (optional)
1 tsp vanilla butter (optional)
2 tbsp (28g) melted butter
Fillings (up to taste)
ground roasted peanut
coconut
cream of corn
grated cheese
nutella
butter
sugar
Directions
2 tbsp (28g) melted butter
Fillings (up to taste)
ground roasted peanut
coconut
cream of corn
grated cheese
nutella
butter
sugar
Directions
- sieve together flour, bicarbonate soda, and baking powder
- in a separate bowl (I use a 1.4L glass bowl) whisk egg and sugar together (sugar don't have to dissolve)
- add in water, salt, vanilla and coloring till combined
- whisk in the flour mixture slowly till all combined and no lumps
- finally add in the melted butter
- cover the bowl and keep for an hour or more at room temperature
- grease pan very lightly with oil and pre-heat it or use non-stick pan
- scoop batter into the pan and spread it out till the edge
- cook on low heat.. it will take a while but you will get crispy edges
- once the top looks cook with bubbles, brush with butter and drizzle a bit of sugar(optional) and peanut (or other toppings of your choice) over it and fold it into half
- use spatula to loosen the edges and place it on a wire rack to cool (so that it will stay crispy on the outside)
- enjoyzz
Foodnote: I think this is the best recipe I have tried so far. The edge is crispy and really tasted good. Initially when I tried the recipe I replace water with milk but I think water will do just fine. This recipe is also good for lempeng (pancake) or WAFFLE!! woohoo... so yummilicious.
I use this recipe to make Obanyaki too.
To make dorayaki or doraemon pancake, increase the baking powder by 1 1/2 tsp