Apam Balik (Malaysian Peanut Pancakes)
Soft, pillowy Malaysian pan-fried pancakes filled with roasted peanuts and brown sugar. Made with a simple batter and cooked in a traditional hinged mold or regular skillet for golden, crispy edges.
- Total time
- 35 min
- Servings
- 4
- Calories
- 310
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- ¾ cup milk
- 1 large egg
- 2 tbsp sugar
- 1 tsp baking powder
- ½ cup roasted peanuts, crushed
- ¼ cup brown sugar
Instructions
- 1
Whisk flour, baking powder, and sugar in a bowl.
- 2
In another bowl, whisk milk and egg until smooth.
- 3
Pour wet into dry and stir until just combined; batter should be lumpy.
- 4
Mix crushed peanuts and brown sugar in a small bowl.
- 5
Heat 1 tbsp oil in a nonstick skillet over medium-high until shimmering.
- 6
Pour 0.25 cup batter into center; let spread and cook 60 seconds until edges set.
- 7
Spoon 1 tbsp peanut-sugar filling onto one half, then fold in half gently.
- 8
Cook 30 more seconds until surface turns golden and crispy.
- 9
Transfer to a plate; repeat with remaining batter and filling.
- 10
Serve warm, folded in half or quartered.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- whisk
- nonstick skillet (10-inch)
- spatula
- measuring cups and spoons
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