Min Chiang Kueh (面煎粿)
Zong Han Chua
all purpose flour
of brown sugar
of white sugar
of crushed/grounded peanuts
of Nutella spread
Handful amount of shredded cheddar cheese
In a bowl, whisk in all the dry ingredients, plain flour, corn starch, sugar, baking powder, baking soda, and yeast together.
Next, crack in an egg, drizzle in vanilla extract and warm milk. Whisk the batter until is smooth.
Let it rest for at least an hour in room temperature or in the fridge overnight if you are planning to make ahead of time.
Preheat your non-stick frying pan over low heat. Add in about 2/3 measuring cup worth of batter.
Once the batter starts to dry out, sprinkle in your choice of fillings.
Fold the pancake in half and transfer to a platter.
If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.