This folded pancake with its sugary peanut filling is a favourite with many Malaysians and Singaporeans. During my younger days, I used to see hawkers making them in brass pans, and a long queue of people would be waiting to buy this soft, fluffy yet moist and delicious pancakes. The hawkers used to sell only thin and crispy or thick peanut pancakes. As the years went by, a new list of fillings was developed; for example coconut and palm sugar, red bean paste, sweetcorn, kaya (egg jam) and many more. These days, you can even request for a knob of butter or margarine in your apam balik! Here is my version of apam balik that you can do at home with a small non-stick frying pan.
Preparation time: 50 minutes
Cooking time: 15 minutes
300 g plain flour
1 teaspoon baking powder
1 teaspoon instant yeast salt
80 g caster sugar
½ teaspoon salt
3 medium eggs, beaten
500 ml milk
30 g Thirumala Ghee, melted
Extra Thirumala Ghee for greasing the pan
250 g coarsely pounded roasted peanuts
90 g brown sugar or caster sugar
- Combine the first eight ingredients in a bowl and whisk well to form a lump-free batter.
- Leave aside for 40 minutes. The batter will become slightly frothy now.
- Grease a non-stick frying pan with Thirumala Ghee.
- Stir the batter and pour in one or two ladleful of the pancake batter evenly – this depends on whether you like it thin or thick.
- Swivel the pan so that some batter coats the side of the pan, and cover the pan with a lid.
- Remove cover. If you see that bubbles have appeared on the surface, the pancake has set and the bottom of the pancake is golden brown. Sprinkle the coarse peanuts and the brown sugar.
- At this stage, you can put in a dollop of Thirumala Ghee for an enhanced flavour.
- Fold the pancake into half semi-circle. Serve hot.