Apam Balik (Malaysian Peanut Pancake)
A Malaysian apam balik pancake with crisp edges, soft center, peanuts, sugar, and sweet corn.
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45 mintotal
30 min hands-on15 min hands-off
Prep 10 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 15 minutes of resting for the batter, which lets the flour hydrate so the pancake cooks with an open, lacy edge.
Method
Whisk flour, egg, milk, part of the sugar, baking powder, baking soda, and salt into a smooth batter.
Rest the batter for 15 minutes so the pancake cooks with a softer center.
15 min
Heat a small non-stick pan on medium-low heat and lightly grease it with butter.
Pour in a thin layer of batter and swirl it slightly up the sides for crisp edges.
Cover and cook until bubbles appear and the top is mostly set.
Sprinkle crushed roasted peanuts, sweet corn kernels, and remaining sugar over one half.
Fold the pancake over, cook briefly until the edges are crisp, then brush with a little butter before serving.
How to tell it's done
The pancake should have crisp edges, a soft slightly chewy center, and a crunchy peanut-sugar filling.
Getting it right
Tip
Cook on medium-low heat; high heat browns the outside before the center becomes soft and fluffy.
What to serve it with
Serve warm as an evening snack or dessert, cut into wedges for sharing.
Substitutions
- Use sweet corn kernels instead of canned creamed corn for a cleaner pantry-friendly version.
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