Crispy "Ban Chien Kueh"

Starter dough:
100 gm. plain flour
140 ml. water
1/2 tsp. instant yeast

Combine all together and set aside for 1 hour.

Batter for pancake:

100 gm. plain flour
100 gm bread flour
1 egg
250 ml. water
40 gm. sugar
1/4 tsp. baking powder
1/4 tsp. alkaline water
pinch of salt

Peanuts fillings: mix together

200 gm. roasted Peanuts - ground coarsely
200 gm. sugar

Method:

(1) Put all the batter ingredients into a mixer bowl, add in starter dough and mix till smooth. Let it proof for 45 mins.
(2) Heat a flat bottomed pan (I only grease the pan once only) and pour in 2 - 3 Tablespoon of batter (depending on the size of the pan and how thin or thick you want) and spread out into a circle.
(3) When surface of pancake is set, sprinkle fillings and continue to cook till pancake is dry and sugar has melted.
(4) Fold pancake into half to form a half moon shape. Serve Hot.

Note: For Variations, you can make coconut fillings:

200 gm. grated coconut mixed with 40 gm. orange coloured sugar and 20 gm. butter. You can also use cream corn and condense milk or even Kaya.