Apam balik

Method6 steps · about 30 min

1. 1

   Step 1: Whisk the 200 ml milk, 60 ml oil and 2 eggs together. Sift the 160 g plain wheat flour, 3 tsp baking powder and ½ tsp salt into that mixture.

   Uses 200 ml milk · 60 ml oil · 2 eggs · 160 g plain wheat flour · 3 tsp baking powder · ½ tsp salt

2. 2

   Step 2: Stir the same wet and dry ingredients until evenly combined into pancake batter.

   Uses Complete mixed pancake ingredients

3. 3

   Step 3: Heat a nonstick pan over low heat. For one pancake, spoon a portion of the batter into the centre, then spread a thin layer up the sides of the pan to form crisp edges. Keep any unused batter for the remaining pancakes.

   Uses A portion of the batter for this pancake; amount depends on pan size

4. 4

   Step 4: Cover the pan and cook for about 30–60 seconds, until small bubbles appear on the pancake surface. Keep the heat gentle and continue cooking if needed until the surface is set; do not fold while the centre is still liquid.

   Uses Same pancake portion in the pan

5. 5

   Step 5: Scatter some small pieces of butter, creamed corn, crushed peanuts and sugar over the set pancake. These filling supplies total 25 g butter, 3 tbsp corn, 3 tbsp peanuts and 45 g sugar for the whole batch; share them among the pancakes. When the underside is browned and the centre is cooked, fold the pancake in half and remove it from the pan.

   Uses Same pancake in the pan · A share of the total 25 g butter for this pancake · A share of the total 3 tbsp creamed corn for this pancake · A share of the total 3 tbsp crushed peanuts for this pancake · A share of the total 45 g sugar for this pancake

6. 6

   Step 6: Repeat the same spreading, cooking, filling and folding routine with the remaining batter and filling supplies. Cut the finished folded pancakes into small wedges and serve warm.

   Uses Finished folded pancake, and each following pancake made by the same routine · Remaining batter only, until the batch is used · Only the remaining share of the original 25 g filling butter · Only the remaining share of the original 3 tbsp creamed corn · Only the remaining share of the original 3 tbsp crushed peanuts · Only the remaining share of the original 45 g filling sugar