Peanut and Condensed Milk Pancakes

A recipe for Peanut and Condensed Milk Pancakes! These fluffy Hong Kong Style Pancakes (港式班戟) are filled with a layer of peanut butter and condensed milk.

Course Snack

Cuisine Chinese

Keyword China, Chinese, Hong Kong, pancake, peanut, peanut butter, snack, sweetened condensed milk

Prep Time 15

Cook Time 15

Resting Time: 30

Total Time 1

Servings 15 Pancakes

Ingredients

1 1/2 cups (185 grams) all-purpose flour
1 1/2 tablespoons custard powder
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1/4 cup (50 grams) sugar
1 cup (about, 220-240 milliliters) milk
2 3/4 tablespoons salted butter melted

For the Filling (per pancake):

1 tablespoon crunchy peanut butter around 1 cup total
2 teaspoons condensed milk around 2/3 cup total

Instructions

In a large bowl, whisk together the flour, custard powder, baking powder and salt.
In a medium bowl, whisk together the eggs, sugar, milk and melted butter.
Add the dry ingredients to the wet and whisk until smooth.
Leave to rest for at least 30 minutes.
Heat a nonstick frying pan over medium-low heat (no need to add any oil).
Ladle 4-5 tablespoons of batter in the center of the pan (do not spread the batter with the spoon, let it naturally spread into a round pancake shape).
Cook for 3-4 minutes, or until bubbles appear all over the top of the pancake.
Flip and cook for a further 1-2 minutes (do not press the pancake down with the spatula, as this will flatten the pancake).
Transfer to a plate and repeat with the remaining batter.
Spread each pancake with peanut butter and condensed milk, then fold in half.
Serve immediately.