Malaysian peanut pancakes

A delicious pancake recipe with a twist

• Preparation: 20 mins
• Cooking: 20 mins
• Serves: 10

What you need:

• 300g plain flour
• 1 tsp easy blend yeast
• 6 tbsp. Splenda Granulated
• 3 eggs
• 1 tsp. bicarbonate of soda
• Sunflower oil in a spray
• 100g roasted peanuts
• 2 tbsp. sesame seeds
• 4 tbsp. light coconut milk
• The zest of 2 oranges, grated
• 2 segments of orange to garnish

What you do:

1. Stir together the flour, yeast, 4tbsp. of the Splenda Granulated, eggs, bicarbonate of soda and the orange zest along with 225ml warm water until you have a smooth batter. Leave it to prove for around 40 minutes until it is just bubbling.
2. In a food processor, whizz together the remaining 2 tbsp. of Splenda Granulated with the peanuts and sesame seeds until they start to become a little wet. Add the coconut until the mixture is moist.
3. Warm a non-stick frying pan over a medium heat and spray twice with the oil. Using a large ladle, half fill it and pour into the pan. Spread it out until it is around 18cm in diameter. Cook for a moment then scatter on a spoonful of the peanut mixture. Fold the pancake in to half and cook for a moment or so more. Place on a baking tray, cover and keep warm in a low oven.
4. Repeat with the rest of the ingredients until you have used everything up!
5. Serve the pancakes warm with the segments of fresh orange to garnish.

Cook's tip:

If you don't have a food processor just use a sharp knife to chop the peanuts as finely as possible.

- To fold over the pancakes use a palette knife, it's much easier than a fish slice!

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