CategoryDesserts & Kuih
Fluffy pancake with a Malaysian flair. This soft pancake filled with cream corn, peanuts and sugar is great for tea or even supper.
I would wait in anticipation for Monday evenings to come around. Those are the days which the night market in my housing area is held. Everything is practically sold there, from food, clothing, shoes, vegetables, fruits, bedsheets and the list goes on. You can browse to your heart's desire. I would head straight to the stall selling 'apam balik' as it is my favourite kind of pancake. I would secretly envy the lady making these pancakes as she deftly whipped up one after another without much effort. Watching her in action seemed even thrilling back then. There are actually two versions of the 'apam balik'. One has a thin crust and crispy while the other is slightly thicker in texture although the filling for both types remains the same. I prefer the latter as I find it more palatable, tasting the tinge of saltiness of the butter, the crunchiness of the peanuts and the sweetness of the cream corn and sugar in every bite. It is especially good when eaten while it is still warm, fresh from the pan.
- 160 grams wheat flour
- 0.5 teaspoons salt
- 3 teaspoons baking powder
- 45 grams sugar
- 60 milliliters oil
- 200 milliliters milk
- 2 eggs
- 3 tablespoons peanuts
- 25 grams butter
- 3 tablespoons creamed corn
Steps to Prepare
- Mix milk, oil and egg together.
- Sift flour, baking powder and salt into the mixture.
- Ladle batter into pan and smoothen it out.
- Cover the pan for 30-60 seconds, until small air bubbles appear.
- Add butter, cream corn, crushed peanuts and sugar onto the pancake.
- Fold the pancake in half once the bottom surface is browned.
- Cut into wedges and best eaten when it is warm.