I have previously tried making the red bean version of this with an overnight proofing.
From Meatmen's recipe with video is much simplier as it doesn't involve any overnight yeast. However, the recipe yields a more spongey - cakey rather than crispy texture, probably due to the addition of egg. I like both recipes depending on time available and also what I feel like eating.
Ingredients (2 thinner pancakes, I doubled original recipe below for 4 heftier pancakes)
260g plain flour
1 tsp baking soda
1 tsp instant yeast
pinch of salt
2 tbsp sugar
2 eggs
320ml water (warmed to around 37 to 46 deg C)
Filling
100g roasted ground peanut
30g white sesame seeds, toasted
30g sugar
Method
1. Mix all the dry ingredients. Create a well in the centre.
2. Add the egg and beat in the well, then add the water. Incorporate the flour around the well slowly at first until everything is moistened. Break up any lumps if you can.
3. Let the batter rest covered for 30 minutes.
4. In the mean time, prepare the filling. Lightly toast the sesame seeds. Once cooled, combine with ground peanut and sugar until evenly mixed. Set aside.
4. Heat up a HCP. Oil the bottom with 2 tbsp of oil and spread it around. Wipe off the excess with a kitchen towel.
5. On medium heat, ladle on 3 small soup scoops of batter. Swirl around the pan to cook evenly close and lock the lid. Cook for 3 minutes then turn down the heat to medium low.
6. Open up to check if the top has coagulated. Sprinkle on the peanut mixture, about 3 - 4 tbsp, until the top is covered evenly. Close back the HCP for a further 2 minutes.
6. The sides should have shrunk away. Flip half the pancake over and flip out onto a plate. Serve immediately.
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