Durian Pancake

1. 1

   Sift plain flour and double acting baking powder together.

2. 2

   Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

3. 3

   Next add in remaining ingredients, mix well to form a smooth batter.

4. 4

   Set batter aside in the fridge for about 30 minutes.

5. 5

   Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)

6. 6

   Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depend on its thickness.

7. 7

   To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

* Per serving · 4 servings · Values may vary.

No additional tips available.