80 g self-rising flour (or all-purpose flour + ¼ tsp baking powder)
¼ tsp baking soda
1 small/grade c egg
80 g water
20 g sugar
1 tbsp coarse granulated sugar
1 tbsp cramy sweet corns (canned)
2 tbsp ground roasted peanut
accompaniments & garnish:
2 tbsp mayonnaise
5 butterfly pea flowers
¼ tbsp beetroot powder
1 slice cheese
1 sheet seaweed (3cm x 3cm)
1 mandarin orange
In a mixing bowl blend sugar, egg and water.
Grease a non-stick pan (12cm), pour in some batter in the hot pan (thickness of batter is up to personal preference). Make some swirls to spread the batter by using the back of a ladle.
| Sprinkle the fillings, i.e. sugar and roasted peanut when the batter is half cooked but not fully cooked through so the flavour will incorporate well with batter.
Continue cooking until the edge of pancake turns crisp or the pancake is fully cooked.
| Make sure the pan is hot enough before pouring in batter, or the batter will soak in butter/oil and turn out to be overly oily and greasy.
| Do not add too much of butter or cooking oil to grease non stick pan or the pancake burn on one side and will be cooked with uneven surface.
| The thickness of pancake affects the crispiness of pancake.
Fold the pancake into half (this will be the bear’s face), and place the two small circle pancakes on top as the ears.
Cut the bear’s nose from cheese slice with a toothpick.
By using scissors, cut bear’s eyes and mouth from seaweed.
Decorate with lettuce, oranges, 3D grape flowers, 3D cucumber leaves
Use colourful mayonnaise to draw some flowers (or whatever design you fancy
Serve while the pancake is hot and crispy