Thick Malaysian Peanut and Corn Pancake Turnovers

What you need

• 200 g (1 2/3 cups) all-purpose flour
• 2 tbsp granulated sugar, for the batter
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 250 ml (1 cup) milk, lukewarm
• 1 tsp vanilla extract
• 80 g (1/2 cup) roasted unsalted peanuts, coarsely crushed
• 4 tbsp granulated sugar, for sprinkling, more to taste
• 120 g (1/2 cup) creamed sweet corn, from a can
• 30 g (2 tbsp) unsalted butter, for the pan and the top

Method

Restated from the original video

1. 1

   Whisk the flour, sugar for the batter, baking powder, baking soda and salt in a bowl.

2. 2

   Add the egg, milk and vanilla extract and whisk until just smooth. Leave the batter to rest for 15 min; it will turn slightly bubbly.

3. 3

   Warm a 20 cm (8 in) non-stick frying pan with a lid over medium-low heat and wipe it with a little butter.

4. 4

   Pour in a third of the batter and tilt the pan to spread it. Cover and cook until the surface is covered in bubbles, 3-4 min.

5. 5

   Sprinkle on a generous layer of sugar, a third of the peanuts, and spoon on a third of the creamed corn.

6. 6

   Cover again and cook until the bottom is deep golden and crisp and the top is no longer wet, 3-4 min.

7. 7

   Dot the top with butter, run a spatula around the edge to loosen it, and fold the pancake in half.

8. 8

   Slide it onto a board and repeat with the remaining batter, adding a splash of milk if it has thickened. Serve warm, cut into wedges.

Imported from elmundoeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.