1. First make the filling, prepare fried and peeled peanuts and black and white sesame seeds.

2. A good way to peel peanuts is to put the fried peanuts in a colander like this for dumplings, put a piece of paper underneath, rub the peanuts, and the skin will leak out through the big holes. .

3. Put 50 grams of peanuts, 50 grams of black and white sesame seeds and 20 grams of sugar into a food processor and beat into powder.

4. Beat 20 grams of sugar and 3 eggs, add 30 grams of melted butter (or 20 grams of salad oil) little by little until completely mixed, then add 400 ml of milk and mix well.

5. Sift in 250 grams of ordinary flour and 1.2 teaspoons of baking powder, mix the batter evenly, use a manual egg beater or the smallest electric mixer to stir, be careful not to over mix to avoid gluten, and the finished product will be Not squishy anymore.

Let the mixed batter rest for half an hour.

6. Heat the pan, dip a napkin in a small amount of oil, and evenly grease the bottom of the pan; scoop 1/3 of the total batter into the pan; cover the pan with a small lid. Fry for 4-5 minutes.

Note: You can see that it is thick, but Taiwanese wheat pancakes are not thin.

7. Open the lid of the pot and see that the surface of the entire cake is covered with many bubbles and becomes fluffy.

8. At this time, you can spread the peanut and sesame powder on half. I use about 40 grams of peanut and sesame powder.

9. Then gently cover the other half without peanut sesame powder on the half covered with peanut sesame powder.

Note: Do not wait until the pancake is hard before covering it, otherwise it will break.

10. Turn over, cover the pot, and fry for another 1-2 minutes.

11. Cut the fried pancakes into three with a serrated knife.