Apam Balik (Peanut Pancake)

Ingredients

• 1.5 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 cup Sugar
• 1/4 tsp Salt
• 1.25 cups Water
• 2 tbsp Vegetable Oil
• 1/2 cup Crushed Peanuts
• 1/4 cup Sugar (for filling)
• 1/4 cup Creamed Corn
• 2 tbsp Butter (or vegan butter)

Instructions

1. 1In a large bowl, combine the 1.5 cups All-Purpose Flour, 2 tsp Baking Powder, 1/4 cup Sugar, and 1/4 tsp Salt. Whisk them together until they are evenly mixed.
2. 2Add the 1.25 cups Water and 2 tbsp Vegetable Oil to the dry ingredients. Whisk everything together until the batter is smooth and there are no lumps. Let the batter rest for 15 minutes.
3. 3Heat a large pan or griddle over medium heat. This is about 325°F to 350°F (160°C to 175°C). Lightly grease the pan with a little of the 2 tbsp Butter (or vegan butter).
4. 4Pour enough batter onto the hot pan to create a large, thick pancake, about 1/2 inch thick. Cook for 3 to 5 minutes, or until you see bubbles forming on the surface of the pancake and the edges look set.
5. 5While the pancake is still on the pan, sprinkle the 1/2 cup Crushed Peanuts and the 1/4 cup Sugar (for filling) evenly over one half of the pancake. Spoon the 1/4 cup Creamed Corn over the peanuts and sugar.
6. 6Carefully fold the uncooked half of the pancake over the filling to create a half-moon shape. Press down gently with a spatula. Cook for another 3 to 5 minutes per side, until the pancake is golden brown and cooked through. The outside should be slightly crisp.
7. 7Remove the apam balik from the pan. Let it cool for 1 to 2 minutes before slicing it into wedges. Serve hot.

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