Apam Balik
Soft, pillowy Malaysian pancakes filled with melted chocolate, crushed peanuts, and sweet corn. Cooked on a special pan until golden, then folded into a half-moon and served warm.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- ½ tsp baking powder
- 1 whole egg
- ¾ cup milk
- 2 tbsp butter, melted
- ½ cup chocolate chips or chopped dark chocolate
- ½ cup roasted peanuts, crushed
- ½ cup sweet corn kernels, fresh or canned
Instructions
- 1
Whisk flour, sugar, and baking powder in a bowl.
- 2
In another bowl, whisk egg, milk, and melted butter until smooth.
- 3
Pour wet mixture into dry ingredients and stir until just combined; batter should be smooth but slightly thick.
- 4
Heat apam balik pan or non-stick skillet over medium heat for 1 minute until evenly warm.
- 5
Pour 3 tbsp batter into the pan cavity (or skillet if using). Cook until edges look set and surface is light golden, ~2 minutes.
- 6
Sprinkle chocolate, crushed peanuts, and corn kernels onto one half of the pancake.
- 7
Flip the unfilled half over the filled half to enclose. Cook 30 seconds more until seams seal.
- 8
Slide onto a plate. Repeat with remaining batter, filling, and toppings until done.
- 9
Serve warm while chocolate is still melted.
Tools you’ll need
- apam balik pan (traditional two-mold pan) or 10-inch non-stick skillet
- two mixing bowls
- whisk
- spatula or wooden spoon
- measuring cups and spoons
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