material

Pasta:

1 cup universal flour

1 teaspoon baking powder

1/2 teaspoons of baking soda

3 tablespoons sugar

1 egg

1/2 cups of coconut milk

1/2 cups of soybean milk/milk

1/2 teaspoons of vanilla extract

Stuffing:

1/2 cups of roasted peanuts

1/2 cups of roasted almonds (a cup of peanuts instead of almonds)

2 tablespoons roasted sesame seeds

A teaspoon of sugar.

Canned corn (cream type)

3 teaspoons of butter

working methods

Mix all batter materials evenly and leave for about 20 minutes.

Then mash peanuts, almonds and sesame seeds, add sugar and mix well.

Start pancakes, heat the pan, and simmer. I used no.2 fire. Pour in 1 cup batter. Then cover it and cook until there are many holes in the cake.

Note: I use a ten-inch pot, so the thickness of a cup is just right. If the pot is small, please reduce the batter appropriately.

At this point, evenly sprinkle peanuts and sesame powder on the batter, then sprinkle half a teaspoon of butter on the cake in several portions, and then evenly sprinkle 1 tablespoon of corn on the cake. Then cover and bake until the edge of the bread turns brown.

Then, draw a circle on the edge of the bread with a knife or shovel, and then fold the bread in half. Then brush a thin layer of butter on the surface. Put 1-2 minutes before cutting.