Apam Balik (Malaysian Pancake) - Dairy-Free Version

Ingredients

• 1 1/2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 1 1/4 cups Coconut milk
• 1 teaspoon Vanilla extract
• 1/2 cup Roasted peanuts, crushed
• 1/4 cup Granulated sugar
• 1/4 cup Creamed corn

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together flour, baking powder, sugar, and salt.
2. 2Gradually add coconut milk and vanilla extract, whisking until smooth. Let batter rest for 15 minutes.
3. 3Heat a non-stick skillet or pancake griddle over medium heat.
4. 4Pour 1/2 cup of batter onto the hot skillet and spread slightly. Cover and cook for 3-4 minutes, or until bubbles form on the surface.
5. 5Sprinkle crushed peanuts and granulated sugar evenly over the pancake. Add creamed corn.
6. 6Fold the pancake in half and cook for another 1-2 minutes, or until golden brown.
7. 7Remove from skillet and slice into wedges. Serve warm.

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