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Haan Pancake Mix [180g]

Haan Pancake Mix [180g] - Bansan Penang

Haan Pancake Mix [180g]

Regular price RM4.70
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Delivery between May 19 - May 25
Halal - Majelis Ulama Indonesia
Pancake Mix
Serving per Container 9
Wheat Flour, Sugar, Whey Powder, Baking Powder: (Sodium Pyrophosphate, Sodium Bicarbonate), Salt, Food Color: Tartrazine CI 19140

Nutritional Information
Serving Size 20 g *% Daily Value
Calories 70 kcal
Calories from Fat 0 kcal
Total Fat 0.5 g 1%
Protein 1 g 2%
Total Carbohydrate 16 g 5%
Dietary Fiber 0 g 2%
Sugars 5 g
Sodium 230 mg 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depend on your calories needs
Reference intake of an average adult (8400kJ/2000kcal)

Product Information

Third Party Logo Other Text
Halal - Majelis Ulama Indonesia, LPPOM. 00210032531204

Preparation and Storage

Raspberry Pochette
Ingredients :
1 pack Haan Pancake Mix
200 ml milk, 50 g yoghurt.
1 egg, 20 ml vegetable oil.

Raspberry Cream:
250 g Cream cheese, 25 g castor sugar, 1 egg yolk, 15 g Haan Krema, 50 g fresh raspberries, 25 g orange zest, 25 ml ice water.

How to Prepare :
Mix Haan Pancake Mix with milk, egg, yoghurt and vegetable oil. Stir until smooth, leave to rest 6-10 min. Make the crepes by ladling approx. 50 ml of batter onto heated and greased frying pan. Use low heat. Cook approx. 2 min each side or until thoroughly cooked/opaque.

Raspberry Cream :
Mix cream cheese and castor sugar until creamy, add egg yolk and orange zest, mix Haan Krema and ice water until creamy, then add to the cream cheese mixture. Mix thoroughly until smooth. Add the raspberries and fold in gently so that all the fruits are evenly spread.

Finishing :
Make the pochettes by folding the crepes, filled with raspberry cream, as if making envelopes. Arrange the pochettes on baking pan and bake for approx. 5 min. at 150°C. Serve on a plate with raspberry sauce.
Preparation and Usage
Heat waffle iron and grease it. Mix 1 pack of Haan Pancake Mix, with 100 ml water, 20 ml salad oil and 1 egg. Stir until lumps disappear and leave to rest for 10 min. Bake in hot Waffle iron until steaming stops (approx. 4 min).

Mix 1 pack (180 g) of Haan Pancake Mix with 150 ml water and 1 egg. Stir until batter is thoroughly mixed. Leave to rest for 10 min. Fry the pancakes by pouring 50 g (approx. 1 soup ladle) of batter onto heated frying pan. Fry for about 2 min. each side until golden brown.

Tips: For softer pancakes, some salad oil (20 ml) can be added.