Mee Jiang Kueh (or some call it Min Jiang Kueh) is a soft, fluffy pancake that usually has peanut filling sandwiched in between, but can also contain red bean paste or cream corn. It’s a popular snack that Singaporeans grew up eating, and is very easy to make on your own! I also love it when the sides are very crispy, as that contrasts well with its soft, airy body. While peanut filling is fragrant and pairs well with the pancake, I personally also love eating the pancake with red bean paste. Read below to find out how easy it is to make your own peanut pancake!
In a big mixing bowl, add water, sugar, egg, baking soda and instant yeast. Mix well.
Note: Please use instant yeast and not the active dry yeast for this recipe! And use baking soda, not baking powder.
Lastly, add plain flour and mix well.
Allow the batter to rest for at least 2-3 hours, otherwise overnight in the chiller. This will result in fluffier pancakes. If you cook the batter immediately after making, the yeast wont have enough time to react and create air in the batter.
For the filling, mix ground peanuts with sugar.
Use a small frypan (around 20cm in diameter, or base size of 14-16cm) to make the peanut pancake.
Pour in a ladle of batter into frypan and spread it out evenly. If you prefer a thicker pancake, add more batter. I personally prefer a thinner one.
Allow air bubbles to appear on the surface of the pancake.
Cover pan with lid and cook till slightly dry.
Add melted butter, and sprinkle ground peanuts and sugar. Then cover and cook for another minute.
Once cooked, use an offset spatula to fold pancake into half. Cut pancake into two and serve.
DIY: $0.37 (per pancake)
Dine Out: ~$1.50 (per pancake)
Mee Jiang Kueh (Peanut Pancake)
Ingredients
- 185 ml water
- 35 g sugar $0.051
- 1 large egg $0.20
- ½ tsp baking soda $0.026
- ½ tsp instant yeast $0.07
- 150 g plain flour $0.33
FILLING
- 100 g peanuts coarsely ground ($0.73)
- 50 g sugar $0.073
- melted butter
Instructions
- In a large mixing bowl, add water, sugar, egg, baking soda and instant yeast. Mix well using a whisk. Add plain flour and mix evenly. Allow batter to rest for at least 2-3 hours, or overnight in chiller. This will result in a fluffier pancake.
- Mix coarsely ground peanuts and sugar together. Set aside.
- Heat a 20cm frypan over medium-low heat and apply a thin layer of butter onto pan. Once pan is hot, add a ladle of pancake batter and spread batter evenly. If you want a thicker pancake, add more batter.
- Let pancake cook until bubbles appear on surface. Cover pan with lid and cook until surface is slightly dry.
- Remove lid, then add melted butter, ground peanuts and sugar onto pancake. Cover with lid and cook for another minute.
- Once cooked, use an offset spatula to fold pancake into half. Remove from pan and serve.
