Sourdough Discard Mee Chiang Kueh

I'm not much of a breakfast person but one thing I really love any time of the day is mee chiang kueh! There's so many different ways to spell it but its all the same delicious pancake sandwiching peanut, coconut, black sesame..... the filling possibilities are endless! 

These humble little pancakes can be found in malls and hawker centers all around Singapore and everyone has their favourite type of pancake and filling. Some people prefer thick pancakes that are soft and doughy (my personal preference) whereas some people like their pancakes thin and crispy. The best part about this recipe? You can customize it so you get the texture you like! 

For the photo I used sugar, crushed peanuts and white sesame seeds but it's super delicious with just peanut butter too! I would imagine crushed sesame seeds with sugar to be equally delightful and another combination I would like to try is red bean for a dorayaki-style mee chiang kueh. Try this delicious snack out! It's a lovely way to use up sourdough discard! 

Ingredients

⁃ 100g all purpose flour for thick pancake, 80g for thinner pancake
⁃ 25g sugar (+ 1/2 tbsp more if using sourdough discard)
⁃ Pinch of salt
⁃ 135g water
⁃ 1 egg
⁃ 90g sourdough discard/starter
⁃ 1/4 tsp instant yeast
⁃ 1/4 tsp baking powder
⁃ 1/4 tsp baking soda

Steps:

1. Mix flour, sugar, salt, water, egg and sourdough discard/starter and yeast together. Add more sugar if using discard or it might be too sour. Yeast is optional if the starter is mature/quite bubbly or not using discard.

2. Cover bowl with plastic/silicone cover and place in fridge overnight or at room temperature for 2-4 hours. It should look slightly bubbly!

3. When ready to fry, add the baking powder and baking soda and whisk together

4. Heat either a non stick regular size pan or a mini egg pan and oil the pan, blotting off excess. Heat on medium-low heat

5. Pour batter in and swirl up the sides to create the wispy edges and cover and cook on low-medium heat until top appears cooked and no longer liquidy

6. Sprinkle sugar, crushed peanuts and white sesame seeds (or whatever toppings you like) on one half

7. Fold over and serve! Best enjoyed while its warm and the edges are still crispy. Makes 2-3 regular sized mee chiang kueh depending on the size of the pan or ~8 mini mee chiang kuehs

Closer look for texture! Look at those signature wispy edges - pure crispy goodness! 

Lovely bubbly texture!