serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 cups (300 g) plain flour
- 1 cup (150 g) rice flour
- 3 tbsp caster sugar
- 2 tbsp baking powder
- 3 eggs
- 1 can (400 milk) evaporated milk
- 1 cup (250 ml) cold water
- Vegetable oil or clarified butter, for greasing the pan
- 50 g cold butter, sliced into thick pats, to serve
- 1 cup crushed roasted peanuts
- 1 cup soft brown sugar
- Good-quality chocolate ice cream, to serve
Chilling time: 1 hour.
Instructions
- Mix the dry ingredients together in a large bowl and whisk the eggs, evaporated milk and water in a separate bowl. Whisk the liquids into the solids a little at a time and fold gently to a smooth batter. Strain the batter through a fine sieve and stand in the fridge for at least 1 hour before cooking.
- Heat a 20 cm frying pan over medium heat and grease with a little paper towel soaked in oil. Add a large ladle of batter to the pan and spread it over the base and a little up the sides of the pan. Cook the pancake until dry on top and crisp underneath.
- Rub the top of the pancake with a little butter and scatter generously with peanuts and brown sugar. Fold the pancake over and serve with a scoop of ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
