Apam balik
Crispy-edged Malaysian folded pancake filled with butter, sweet corn, and crushed peanuts — warm, slightly sweet and nutty, perfect as a dessert or snack.
Servings
4
Difficulty
Easy
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Ingredients
main
- 200 ml milk
- 60 ml oil
- 2 pcs eggs
- 1600 g flour
- 3 tsp baking powder
- 0.5 tsp salt
- 25 g unsalted butter
- 45 g sugar
- 3 tbsp peanut butter
Directions
- Mix milk, oil and eggs together.
- Sift flour, baking powder and salt into the mixture and stir until evenly combined.
- Heat a pan and spread some batter to make a thin pancake.
- Cover the pan for 30–60 seconds until small air bubbles appear.
- Add butter, cream corn (or substitute), crushed peanuts and sugar onto the pancake.
- Fold the pancake in half once the bottom is browned.
- Cut into wedges and serve warm.