Mian Jian Kueh 面煎馃

From euniceface (kitchencapers.com)
Ban Chien Koay

Batter:
330g plain flour (alternative: 230g plain flour & 100g rice flour)
3 eggs
70g caster sugar (already reduced)
1 tsp instant dry yeast yeast
1 tsp baking soda
420ml water

Peanut Filling:
300g toasted peanuts, finely ground (chopped/blended)
caster sugar/brown sugar for sprinklin’
butter
(optional) can of sweet corn

1 Mix all batter ingredients in a bowl and stir until well combined. Let mixture rest for at least 30 minutes.
2 Heat up a non-stick pan and rub with a little oil. Pour in enough batter (one ladle or more) to make the skin as thick as you like. Cook at medium low heat for about 1 minute or until cooked/nicely browned.
3 Sprinkle filling on top and fold it into half (half moon shape). Remove from pan and serve!

From Piggy's Cooking Journal
Mee Jian Kuih Recipe 麵煎粿
Ingredients:
1 egg
30g caster sugar
30ml canola or sunflower oil
125ml water
125g plain flour
3g baking powder
1g baking soda
1/2 tsp vanilla essence

Filling:
80g toasted peanuts, grind coarsely
70g caster sugar
20g salted butter, cut into small pieces

Method:
1) Combine egg and sugar in a medium bowl, beat the mixture with a whisk until sugar dissolves.
2) Add oil to the mixture, stir until combine. Then stir in half of the amount of water.
3) Sift plain flour, baking powder and baking soda onto the batter, then mix thoroughly.
4) Then stir in remaining water and vanilla essence into the batter.
5) Lightly grease a 30cm flat frying pan and put it on medium heat.
6) Pour the batter into the pan and when the pancake is almost cooked, sprinkle peanuts, sugar and pieces of butter on it.
7) When the pancake is fully cooked, flip one side over and fold in half. Dish out the pancake and then cut into 4 wedges. Serve.

From Jane's Corner
Ingredients for batter (adapted from Kuali.com)
•200 grms of flour
•2 tsp of baking powder
•3/4 tsp of baking soda
•1/2 tsp of salt
•50 grms of sugar
•160 ml water
•160 ml milk
•1 egg
•40 grms melted butter
•1 1/8 tsp alkaline water (optional)

Filling:
•1 cups of toasted peanuts - grind coarsely
•1/2 cup of fine sugar
Method:
1.In a large bowl add in all ingredients for batter.
2.Mix ingredients well into smooth batter. Set aside in the fridge for oevrnight.
3.Heat up a non-stick pan (i used a 4" pan) and very lightly grease it with a bit of oil. Clean off any access oil with a paper towel.
4.Pour 2tbsp full of batter into the pan and swirl the pan. ( you can put in more batter if you want a thicker pancake).
5.Sprinkle some peanuts and sugar (you may add in some butter if you wish) then put a cover over it (I din't cover but just used a very low fire to panfried it till cokk).
6.Cook until the centre of the pancake is cooked and the edges brown.
7.Remove and fold into half.
8.Serve hot.

Thicker Version : Lily's Wai Sek Hong Ban Jian Kuih
Ban Jian Kueh / Apam Balik (peanut pancake) : Nasi Lemak Lover

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