Chinese Peanut Pancake (Ban Chang Kuih) - Sourdough Discard

by - July 20, 2021

Chinese Peanut Pancake (Ban Chang Kuih) - Sourdough Discard

Chinese Peanut Pancake (Ban Chang Kuih) - Sourdough Discard


This is another great way to consume the sourdough discard especially if you like pancake.  This was inspired by "Baking with Gina" Sourdough Pancake.

This is the pancake that is nostalgic for me as I have loved it ever since I was a kid as it was a treat for us then.  I am so glad that I could make use of the sourdough discard to make a more healthy version.  Making it at home, I could control the amount of  sugar and butter used.  

We call this Peanut Pancake "Ban Chang Kuih or Ban Jian Kuih" in Hokkien.  In Bahasa Malaysia we call it Apam balik and it is also known as martabak manis in Indonesia if I am not wrong.  This is a dessert commonly sold as a street-food throughout  South-East Asia.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE 

Yields: 5 pancakes

INGREDIENTS

Batter:
300g sourdough discard (cold from the fridge)
2 egg (M size, about 60g)
1 Tbsp + 1 tsp brown sugar
1/4 tsp salt
1 Tbsp vegetable oil (I used extra virgin olive oil)
2 Tbsp milk (I used almond milk)
1/2 tsp baking soda + 1 tsp water

Filling:
Roasted ground peanut  (about 80g)
Roasted sesame seeds 
Brown sugar
Butter (optional)
Cream sweet corn (optional), I didn't use

Utensil:
8" Non-stick skillet

METHOD:
  1. In a mixing bowl, add in all the batter ingredients except baking soda.  Mix with a hand whisk until all well mixed.  Rest for 30 minutes.
  2. Mix baking soda with water, stir into the batter and mix well.  Please cook immediately once you add in the baking soda.
  3. Preheat pan over medium-low heat.  Once the pan is hot enough, turn to low heat and wipe some oil on the pan.  I used a paper kitchen paper towel.
  4. Scoop or pour the batter on to the pan. Tip pan in a circular motion or use a ladle to spread the batter around and against the edge of the skillet to create the thin crispy edge.  You may adjust the amount of batter for thick or thin pancake accordingly to taste.
  5. The bubbles will start to appear in the centre.  Cover with lid.
  6. When the bubbles almost covering the entire pancake and looks almost cook,  sprinkle some sugar, throw few small pieces of butter and follow by the ground peanuts and sesame.
  7. Cover lid and continue to cook for another minute until it is cooked.  
  8. Fold the pancake into half and transfer to a wire rack. You may add in few small pieces of butter if you like more buttery.
  9. The pancake is best to serve immediately while the skin is still crispy.
Notes:
  • You do not need to rest the batter if you use room temperature sourdough discard.  
  • Baking soda can be added in together with the rest of ingredients if plan to cook the pancake immediately.  It is because baking powder immediately releases its carbon dioxide gas when it is added in the batter.  Leaving too long it will loss its gas and will not get the honeycomb looks texture.

    You May Also Like

    8 comments

    1. Hi Bwp. I like this pancake a lot and it's a good way of using up the sourdough discard. Your pancake looks so good especially the honeycomb texture and also color too. I kept my discards in the freezer for couple weeks already. U think it's strong enough to make this pancake? Appreciate your getting back. Thank you and keep up the good work!

      ReplyDelete
      Replies
      1. Hi Chole,

        Thank you for following my posts always. In fact, the honeycomb texture is because of the baking soda. Sourdough discard doesn't really do much on the rising. I think it should be fine as long as the discard is still fine and not turning bad.

        You can do thin and crispy pancake if you are afraid.

        Cheers :)

        Delete
    2. Sorry, but the Baked Twisted Potato Donuts (sourdough) recipe was changed and in its place is China Peanuts Pancakw. Can you change please?

      ReplyDelete
      Replies
      1. Hi Monica,

        May I know which recipe that you are looking? Please try again. Baked Twisted Pototo Donuts recipe still there and at the right link.

        Cheers :)

        Delete
    3. Hi Bakewithpaws. When I click on the Baked Potato Donuts, it direct to Bah Chang Kuih Recipe. Can share the correct link for Baked Potato Donuts recipe? Thanks

      ReplyDelete
      Replies
      1. Hi, sorry for the inconvenience and thanks for informing. I have already rectified the issue. Please try again.

        Cheers :)

        Delete
    4. Hi. I tried this peanut pancake. It was delicious and very happy using up my sourdough discard. However my batter was on the runny side. Is it supposed to be like this cos my discards was kept in freezer for couple weeks. It's very good though. Looking forward to more sourdough discard recipes from you. Thanks chloe

      ReplyDelete
      Replies
      1. Thanks for trying and the feedback. Yes, it could be old discard. The longer you keep in the fridge the starter become runny and it must be because of the protein/gluten in the flour is getting weaker. However, you can adjust by adding a little bit of flour if you find too runny.

        You are most welcome...

        Cheers and stay safe :)

        Delete

    -->