Name: Classic Malaysian Crispy Peanut Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 pancakes
Cuisine: Malaysian
Ingredients: 1 cup (130 g) all-purpose flour; 2 tbsp caster sugar; 1 tsp baking powder; 1/4 tsp fine salt; 1 large egg, room temperature; 3/4 cup (180 ml) whole milk; 1/2 tsp vanilla extract; 1 tbsp melted unsalted butter; 1 cup (150 g) skinless roasted peanuts, coarsely crushed; 3 tbsp granulated sugar; 2 tbsp unsalted butter, melted; Pinch of fine salt

A beloved Malaysian street-food classic, this thick pancake is pan-fried until the edges turn shatteringly crisp while the center stays soft and custardy. It is then blanketed with buttery caramelized crushed peanuts before being folded into a portable half-moon and eaten warm.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Yield4 pancakes

Nutrition Facts

Per serving (estimated)

345 kcalCalories
17 gFat
5 gSaturated Fat
41 gCarbs
3 gFiber
14 gSugar
10 gProtein
220 mgSodium
240 mgPotassium
85 mgCalcium
2 mgIron
0 mgVitamin C
160 mcgVitamin A

Ingredients

For the batter

1 cup (130 g) all-purpose flour
2 tbsp caster sugar
1 tsp baking powder
1/4 tsp fine salt
1 large egg, room temperature
3/4 cup (180 ml) whole milk
1/2 tsp vanilla extract
1 tbsp melted unsalted butter

All-purpose flour

Caster sugar

Baking powder

Fine salt

Large egg

Whole milk

Vanilla extract

Melted unsalted butter

For the peanut filling

1 cup (150 g) skinless roasted peanuts, coarsely crushed
3 tbsp granulated sugar
2 tbsp unsalted butter, melted
Pinch of fine salt

Roasted skinless peanuts

Granulated sugar

Melted unsalted butter

Fine salt

Directions

In a medium bowl whisk together the flour, caster sugar, baking powder, and salt until evenly combined.
Add the egg, milk, vanilla, and melted butter; whisk just until a smooth, lump-free batter forms. Rest the batter for 10 minutes so the baking powder activates evenly.
Heat an 8-inch (20 cm) heavy non-stick skillet over medium-low heat and lightly brush with oil or butter.
Pour in roughly 1/2 cup (120 ml) batter and quickly swirl to form a thick pancake about 5 mm deep, allowing a slightly thinner, lacy rim to form around the edges.
Cover and cook for 4 to 5 minutes, until the surface looks set and small bubbles have risen across the top.
Sprinkle the crushed peanuts evenly over the entire surface, followed by the sugar and a pinch of salt. Drizzle the melted butter over the peanut-sugar layer.
Cook uncovered another 3 to 4 minutes, pressing gently, until the underside is deep golden brown and crisp and the sugar has melted into the peanuts.
Fold the pancake in half to make a classic half-moon, slide onto a board, and cut into 3 to 4 wedges. Serve immediately while the edges are still crackling.

Cook’s Notes

Use a heavy cast-iron or thick-bottomed non-stick pan so the base crisps without burning before the center cooks through.
Resist the urge to flip the pancake; the filling goes on the top surface while the bottom crisps against the pan.
For maximum crunch, spread the batter so a thinner, lacy rim forms around the edge; that rim is the signature crisp bite.
Eat within minutes of cooking; the crisp softens quickly once folded and rests under the steam from the peanut filling.
Optional add-ins: scatter a few kernels of sweet corn or thin banana slices over the peanuts before folding for a popular modern twist.