The Malaysian pancake, also known as Apam Balik, is a popular Malay pancake that combines crispy and fluffy textures with a sweet and savory filling based on peanuts. This easy recipe lets you recreate a Southeast Asian street food classic at home, ideal for a special breakfast, a snack, or a quick dessert.
Its main characteristic is the contrast between the golden, slightly crispy exterior and the soft interior with a touch of sweet corn and crushed roasted peanuts. The condensed milk at the end adds a creaminess that balances the flavors. Although the traditional version is made in a specific mold, in this recipe we use a non-stick skillet, making it accessible for any kitchen.
Perfect for those looking for a sweet recipe with an exotic touch, this Malaysian pancake is a delicious way to incorporate peanuts into your cooking.
Prep
30 min
Servings
4
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the egg and water.
Gradually add the wet mixture to the dry ingredients, stirring until you have a smooth batter.
Heat a non-stick pan over medium-low heat and add a bit of butter to coat the surface.
Pour a ladleful of batter into the pan, spreading it evenly to form a thin pancake. Sprinkle some sweet corn and crushed peanuts on top.
Cook until the edges start to crisp up and the batter becomes set, about 2-3 minutes.
Carefully fold the pancake in half to encase the filling and press it gently with a spatula.
Continue cooking for another 2-3 minutes until both sides are golden brown and crispy.
Remove from the pan and drizzle with condensed milk.
Repeat the process for the remaining batter, adding more butter as needed.
Cut the Apam Balik into wedges and serve warm. Enjoy your delicious Malaysian snack!
