Apam Balik (Peanut-Free)
A sweet pancake turnover filled with a sweet corn and granulated sugar. This is a peanut-free version perfect for breakfast or a sweet treat.
Ingredients
- 1.5 cups All-purpose flour
- 2 tsp Baking powder
- 0.5 cup Sugar
- 0.25 tsp Salt
- 1 large Egg
- 1 cup Milk
- 2 tbsp Melted butter
- 1 can Sweet corn kernels
- 0.5 cup Granulated sugar
- 2 tbsp Melted butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together the 1.5 cups all-purpose flour, 2 tsp baking powder, 0.5 cup sugar, and 0.25 tsp salt until well combined.
- 2In a separate medium bowl, whisk together the 1 large egg, 1 cup milk, and 2 tbsp melted butter until smooth.
- 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
- 4Heat a flat griddle or non-stick pan (about 25.4-30.48 cm) over medium heat, to 175°C.
- 5Pour 1/2 cup of batter onto the heated griddle and spread it into a circle about 15.24 cm in diameter.
- 6Cook for 2-3 minutes, or until bubbles start to form on the surface and the bottom is golden brown. Sprinkle half of the pancake with 1 can sweet corn kernels and 0.5 cup granulated sugar.
- 7Carefully fold the pancake in half using a spatula, enclosing the filling. Gently press down on the folded pancake.
- 8Cook for another 1-2 minutes, until the outside is golden brown and the filling is warm. Brush the cooked apam balik with the remaining 2 tbsp melted butter. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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