Hong kong style pancakes - 港式夾餅

Elle

pooboobakes

Hong  Kong style pancakes - 港式夾餅

Serves

4

Cook

35 mins

Prep

12 mins

Difficulty

easy

They’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!

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