Mian Jian Kueh (面煎糕) aka Peanut Pancakes

Directions

1. Pour warm water into a container and add sugar (stir). Sprinkle yeast over the warm water and let the mixture stand for about 5 mins to activate the yeast.
2. Add milk, egg and vanilla essence to the yeast mixture. Mix well.
3. Add in plain flour, glutinous flour and salt in 3 additions to the mixture in (2). Mix well into a smooth batter and cover with food wrap. Let the batter proof for about 90 mins till quantity double.
4. Mix the baking soda with 1 tsp of water, and add it to the batter in (3) after proofing. Mix well. Let the mixture stand for about 5 mins while you warm up the pan.
5. Heat up the Happycall double pan (or other non stick pan) in medium low heat and apply a coat of oil to it.
6. When the pan is hot, pour in the batter. Swirl the pan a few rounds to give an even spread round the pan.
7. Close and lock the pan to cook the pancake for about 12-15 mins. Lower the heat to lowest after 5 mins.
8. Shift the pan every 2-3 mins to ensure even heating. (The pancake is cooked when the edge pull away from the wall of the pan).
9. When the pancake is cooked, spread peanut mixture over half the pancake surface.
10. Fold the pancake into half with the help of wooden ladle.
11. Cut the pancake and serve warm.