24 mins

these SUMMER ROLLS are crunchy and so refreshing, of course vegan; basically that’s how i...
lerhlv
Difficulty
pooboobakes
Serves
4Cook
35 minsPrep
12 minsDifficulty
easyThey’re one of those long lost childhood snacks that are barely still sold in street vendor stalls, but are so good you just can’t forget about them. The forgotten cousin to the hong kong style waffle, this highway to heart attack city of a pancake, is everything you would ever want in an after school snack. Sugar, peanut butter, butter, and condensed milk sandwiched between the hot fluffy pancake, what’s more to want when you’re craving for an afternoon sugar boost?? I put my own twist to the fillings just to my liking, so feel free to get creative! The possibilities are limitless
Ingredients
sugar
1 egg
condensed milk
salted butter
1 tsp baking soda
desiccated coconut
peanut butter
25g melted butter
100g plain flour
20g sugar
130g milk
Instructions
Step 1
Whisk together all the pancake batter ingredients (put the flour in last!) and rest for at least 10 minutes in the fridge.
Step 2
Pour a ladle’s worth of batter onto a preheated and oiled pan. (for perfect pancake surfaces, oil the pan with a oily piece of kitchen towel)
Step 3
Cook the pancake on medium heat until the bubble form and pop, then flip and cook for 20 seconds before taking it off the heat
Step 4
Repeat until your batter is used up
Step 5
Cover with your toppings, and fold!