Easy Peanut Pancake using HCP

Recipe:
150g      plain flour
1/2        egg
190ml    water
30g       sugar
1/2 tsp  yeast
1/2 tsp  bicarbonate of soda
 
Mix together and leave aside for 30mins.
 
 
Peanut spread
20g       peanut coarsely ground
15g       sugar (Or adjust according to taste)
Small amount of sesame seed (lightly fry and pound/press)
 
Mix together for a dry texture
 
OR
 
 
Mix together with some butter for a peanut butter texture
 
 
Method:
1. Pour batter into HCP, smooth out to get an even thickness
2. Cook on low heat for 6-8mins
3. Remove from pan, spread some butter and peanuts
4. Fold into half, slice and serve
 
Note:
- There is no need to flip pan, ensure that top is cooked and/or bottom is brown to liking. I moved the pan  to the left then to the right of the stove after every 2 mins to get an even color. 
- I usually estimate for the peanut spread, this is the original recipe
 
This yields a thick pancake like the ones sold at Jollie Bean. If you prefer a thinner pancake, pour half of the batter to make 2 pancakes or half the ingredients.

*Thanks to Serene Tan for sharing with us her recipe.