Peanut pancake

I had to fix my craving. So I attempted to make the Peanut pancake (or Ban Kian Kuih) which is commonly sold at the night markets in Malaysia.
Thanks to Lily Wai Sek Hong's blog, I found this recipe.

I omitted the lye water (potassium carbonate & sodium bi-carbonate solution) and substituted it with water and white vinegar, and added brown sugar to the ingredients. The brown sugar is acidic and the alkaline in the baking soda needs this to react and neutralize.
I did not achieve the "honeycomb" effect. Next time, I will try and add more baking soda.

Will add this recipe into our laksaware recipe blog for easy future reference.