Peanut Pancake / Apam Balik
This Peanut Pancake (Apam Balik) recipe contains less sugar in the batter, mainly because the pancake can be freely served with savoury or sweet fillings. Normally, we make one savoury filling flavour and one sweet filling such as jam and fruit as a dessert. In this way, the breakfast would taste great!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 130 g All Purpose Flour
- 160 ml Water
- 1 Egg
- 2 tsp Baking Powder
- 1 tsp Sugar
- 0.5 tsp Salt
- 1 Canned Creamed Corn
- 100 g Peanuts
- 6 tsp Sugar
- 3 tsp Butter
Instructions
- 1
Put the peanuts in a dry pan and roast until fragrant. Set aside to cold down.
- 2
Put in flour, baking powder, sugar and salt, then eggs, pour in water while stirring.
- 3
Sift the batter and let the batter rest for a while.
- 4
Peel the peanuts and pound it.
- 5
Pour the batter in a non-stick pan over medium-low heat and sweep it slightly to the edge of the pan to make it crispy.
- 6
When the batter is fried until it has bubbles and cooked, it is ready to add butter, creamed corn, peanuts, sugar.
- 7
Wait until the pancake is fried until golden brown, fold it into half and it is ready to serve.