Hua shen bin (peanut butter/pancake)

Yield: 1 servings

Measure Ingredient
4 \N Eggs; beaten
3 cups Water
3 cups All-purpose flour
7 tablespoons Unsalted butter
1 cup Sugar
½ pounds Smooth peanut butter

Mix the eggs, water, flour and ½ cup sugar. Strain through a metal sieve to remove any lumps that might remain. Spoon 5 tablespoons batter into an 8-inch diameter non-stick skillet over low heat. Spread the batter out to the edge of the pan, making a round pancake shape that is thin and smooth.

Cook over medium heat until the batter has turned a light brown throughout; then add ½ tablespoon of butter on top of the pancake and let it melt.

With a spatula, turn the pancake and let it cook until both sides are lightly crisp. Combine 3 tablespoons of peanut butter with reamaining ½ cup sugar mixture on the center of the pancake. Now cover the peanut butter filling by first folding over the left third of the pancake over the center third; then fold the right side over the fold, to form a vertical shape.

Use a bit of batter to seal the edges. Next, fold the top and bottom of the pancake in the same fashion, making a roughly 5-inch by 4-inch rectangle.

Using the spatula, lightly pat the folded pancake a few imes to flatten out the filling. Continue to pan-fry for 4 more minutes until both sides are crispy and light brown. To serve: Place the pancake on a plate and cut into 6 squares. Serve warm as is or with a topping of lightly whipped cream.

Yield: 1-2 servings

Converted by MC_Buster.

NOTES : Recipe courtesy of Dorthea Wu, Owner China Fun Restaurants, NYC Recipe by: IN FOOD TODAY SHOW #INB239 Converted by MM_Buster v2.0l.

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