Hong Kong Pancakes

Hong Kong pancakes are made with peanut butter, honey, and icing sugar:
The recipe is for 2 person serving each 2 pancakes. It is not the original where you should put the sugar with the filling, but I like them this way :)


PANCAKES 
300 grams self raising flour
1 teaspoon salt 
1 egg 
1 tablespoon cooking oil 
about 300 ml milk
cooking oil for baking them.


FILLING
3 tablespoon peanutbutter
1 tablespoon hot water
honey
icing sugar
butter


BAKING THE PANCAKES
Put the flour into a large bowl. Make a hole in the center and add the egg and half the milk. Stir with a whisk from inside until a paste. Then, little by little, stir in the rest of the milk and should have the texture of cream soup and is easy to pour.
Use a skillet with a thick bottom, add a little oil (2 teaspoons max.) and pour the mixture in with a soup ladle (around 2 mm thick). Bake  over medium high heat, within a minute the top should look dry the bottom should be golden brown. Then turn it over and bake the other side. 
Stir the water and peanut butter in a bowl until a smooth butter-like texture
Spread some butter over the pancake, then a layer of peanutbutter and drizzle with honey.
Roll it up, and dust it with icing sugar. 


They taste best when warm. Using hot plates or keeping them warm in an oven at around 150 C is recommended.


Enjoy!