The pancake of many names.
This pancake’s a traditional snack in Singapore. It’s called 面煎粿, which if you pronounce it in Mandarin is “mian jian guo”. But no one calls it that, it’s usually called “mee chiang kueh”, “bee chiang kueh”, “min chiang kueh”, or as how my family pronounces it, “min jiang kueh”. I think the pronunciation depends on which dialect group your family belongs to.
This pancake can either be the moist and fluffy variety, as shown here, or the ultra crispy variety which I actually prefer. Usually it’s filled with a sweet and crunchy peanut filling, but I decided to go savoury here with a cheese and pork floss filling.
If you don’t know what pork floss is, it’s like a dried meat product that’s both sweet and savoury at the same time. Kind of like meaty candy floss? Sounds weird, but everyone I’ve given some to has loved it. It has a Wikipedia page, check it out.
I also tried putting some smooth peanut butter in (probably overfilled it there), which was good, but the traditional crushed peanuts filling was definitely better.
- 130g plain flour
- ½ tsp baking soda
- ½ tsp instant yeast
- 2 tbsp sugar
- 1 egg
- 160ml water (lukewarm)
- Mix all the ingredients in a bowl until smooth.
- Cover and let sit for 30 mins.
- Oil a pan and use a paper towel to soak up excess oil and make sure the surface is evenly oiled.
- Heat the pan over low-medium heat. When the pan is hot, add a ladle of batter to the pan. Cover and cook for 4 mins.
- When the surface is bubbly and the sides are dry (just like a normal pancake), add your filling of choice on top of the pancake. Cover and cook for 2-3 more mins.
- Fold the pancake into half and serve.
- The water has to be lukewarm. I completely missed this note and I think that’s why my pancake wasn’t as fluffy as it’s supposed to be. Still pretty fluffy though.