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Turnover pancake

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  • 25 minutes
Pancakes:
  1. 150 g flour
  2. 1/2 ts baking soda
  3. 1/2 ts dried yeast
  4. 2 tbs sugar
  5. 1 egg
  6. 200 ml water
  7. 2 ts butter
Filling:
  1. 50 g sugar
  2. 100 g roasted peanuts, chopped
  3. 100 g creamed corn
  4. 50 g butter

1. Combine all the ingredients for the pancakes and whisk until smooth. Cover and set aside for 2 hours.

2. Heat up the pan until the perfect temperature for roasting is reached, switch to a low level, add the butter and spread in the pan.

3. Use ladle to pour a scoop of batter in the pan and swirl the pan to spread it evenly. Let the pancake roast until you see bubbles appearing on the surface.

4. Sprinkle the pancake with each a quarter of the sugar, chopped peanuts and creamed corn and place some flakes of butter on top of it. Fold the pancake into half once the bottom surface is browned

5. Roast, stuff and fold the remaining pancakes in the same way.

This recipe has been tested and approved by AMC.

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Cooking method

Open roasting

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