Exclusive Peanut Butter Fermented Dough Pancakes

Prepare the flour and put it into a large bowl of dough.

Peanut butter, sugar-free.

Add yeast and a little sugar to the flour.

Add water to the flour in small amounts, multiple times.

Stir with chopsticks until it forms large clumps of dough.

Knead into a slightly softer dough.

Cover with plastic wrap and refrigerate, make pancakes early tomorrow morning.

The dough taken out of the refrigerator in the morning.

Knead out the air more, then roll it into a big flatbread.

Spread peanut butter (I spread it directly, but you can also add a little hot water to thin it).

Roll into a long strip, then coil it up, roll it into a pancake that is not too thin, and let it rest for about 20 minutes.

Then put oil in the non-stick pan, place the pancake in, and slowly fry it over low heat.

Pan-fry until both sides are golden and crispy, turning several times, and make sure to use low heat.

Cut into small pieces and plate.

Finished product image.