How To Make Apam Balik Recipe | Malaysian Pancakes Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories and is dairy-free.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: crushed peanuts

Sunflower seeds provide a nut-free option.

condensed milk

🥗Healthier: Greek yogurt

💰Cheaper: evaporated milk

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a unique flavor and is dairy-free.

Start by mixing 125 g of self-raising flour, 0.5 teaspoon of baking powder, 50 g of caster sugar, and a pinch of salt in a bowl.

Create a dip in the center of the dry ingredients and crack in 2 eggs, breaking them up slightly.

Gradually stir in 125 ml of milk to form a thin pancake batter.

Heat a pan over medium heat and drizzle in some vegetable oil, wiping it around the pan to prevent sticking.

Once the pan is hot (after about a minute), pour half of the batter into the pan to make one pancake.

Swirl the batter around the pan to create a crispy edge, allowing the batter to fall through the bottom for a thick base.

Cover the pan and cook for about 7 to 8 minutes, checking at the 5-minute mark for bubbles forming on the surface.

After 7 minutes, check for doneness and remove the pancake from the pan.

Drizzle 1 tablespoon of melted unsalted butter and 1 tablespoon of sugar onto the pancake.

Add 2 tablespoons of creamed corn and a handful of chopped roasted peanuts on top of the pancake.

Fold the pancake over to create a sandwich, pressing the edges together to seal.

Remove the pancake from the pan and let it cool on a chopping board while cooking the second pancake with the remaining batter.

Once cooled, slice the pancake into pieces, similar to how they are served at Malaysian markets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens