Mee Jian Kuih Recipe – Chinease Peanut Pancake Recipe

Guido Pedrelli

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Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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Craving for some dessert but tired of the same sweet treats? Then, how about some fluffy pancakes with loads of extra scrumptious stuff? It’s called Mee Jian Kuih.

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Traditional Fluffy Pancakes
Mee Jian Kuih Recipe (麵煎粿)
Mee Jian Kuih

Traditional Fluffy Pancakes

Also known simply as fluffy peanut pancakes or “Granny” pancakes, this traditional Asian dessert is quite popular in several countries. What makes it super special is its sugary sweet peanut filling. This is the traditional version. These days, however, there are a lot of other filling options. Some of the popular ones are red bean paste, sweetened coconut flakes, peanut butter, and nutella. If you prefer, you may even try some Italian jams as filling instead.

Mee Jian Kuih

Mee Jian Kuih Recipe (麵煎粿)

Mee jian Kuih is a traditional Chinese pancake normally comes filled with either red bean paste, peanuts & sugar or sweetened coconut.
4.23 from 36 votes
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5 servings
Calories: 211kcal
Author: Guido Pedrelli

Ingredients

  • 1 piece egg
  • 30 grams caster sugar
  • 30 ml canola or sunflower oil
  • 125 ml water
  • 125 grams plain flour
  • 3 grams baking powder
  • 1 gram baking soda
  • 1/2 tsp vanilla essence

Filling:

  • 80 grams toasted peanuts grind coarsely
  • 70 grams caster sugar
  • 20 grams salted butter cut into small pieces

Instructions

  • Combine egg and sugar in a medium bowl, beat the mixture with a whisk until sugar dissolves.
  • Add oil to the mixture, stir until combine. Then stir in half of the amount of water.
  • Sift plain flour, baking powder and baking soda onto the batter, then mix thoroughly.
  • Then stir in remaining water and vanilla essence into the batter.
  • Lightly grease a 30cm flat frying pan and put it on medium heat.
  • Pour the batter into the pan and when the pancake is almost cooked, sprinkle peanuts, sugar and pieces of butter on it.
  • When the pancake is fully cooked, flip one side over and fold in half. Dish out the pancake and then cut into 4 wedges. Serve.
Calories: 211kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 98mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 150IU | Calcium: 35mg | Iron: 1.4mg
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Buon appetito!

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