my Basic Pancake batter

consist of:
40g atta
50g besan
10g oat bran
baking soda and powder
3 egg whites peaked
about 1 cup water
-combine flour, baking soda and powder and water. mix well
-fold in peaked egg whites
-cook using a 1/4 cup scoop.
-note:these spancake cooks up really quickly!

puffy fluffy chewy yummy pancakes..


.

The pancakes were devoured with some maple syrup, turkey ham, a herbed cream cheese scramble and a rosemary+curry leaf cauliflower spinach fry...

and finished off with a pumpkin souffle snack cake.

meal entirety:

min jiang kueh

I have been searching for the recipes for the pancakes sold at Jollibean or Mr Bean to no avail. it then occurred to me ( after a really really long time) that the batter was almost identical to the traditional min jiang kueh batter, so i searched for that instead. this is the modified version that i used.

This is the recipe for the pancake batter. This recipe produced a pancake that had the chewiness and slight stickiness that i desire in a min jiang kueh batter.

80g plain flour (pillsbury atta flour)
20g vital wheat gluten
10g cornstarch
1 tsp yeast
1 tbsp equivalent sugar
1.5 tsp baking soda
250g water
-combine all, rest for at least 1 hour
-after rest, add more water to get a thinner consistency( like buttermilk thin)
-

For the filling, instead of the typical peanut-sugar interior, i decided to make some vegan kaya using:
180-200g fresh pumpkin
2 tsp equivalent sugar
coconut extract
pandan extract
-steam/microwave the pumpkin with some water
-mash the cooked pumpkin with the other ingredients, easy peasy!