Apam Balik (Soy-Free Peanut Pancake)

Instructions

1. 1In a large mixing bowl (at least 8-cup capacity), combine the 1.5 cups of All-Purpose Flour, 1 teaspoon of Baking Powder, 2 tablespoons of Sugar, and 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2Gradually pour the 1.25 cups of Water and 2 tablespoons of Peanut Oil into the dry ingredients. Whisk continuously until a smooth, lump-free batter forms. Let the batter rest at room temperature for 15 minutes; this allows the gluten to relax and the baking powder to activate, resulting in a tender pancake.
3. 3Place a 25.4 cm (25 cm) flat griddle or a large frying pan over medium heat (approximately 162.8-176.7°C / 160-175°C). Allow it to heat for 3-5 minutes. Lightly grease the hot pan with a small amount of Peanut Oil (about 1/2 teaspoon), spreading it with a paper towel.
4. 4Pour about 1/4 cup of the batter onto the hot griddle, gently spreading it with the back of a spoon to form a thin, round pancake about 12.7-15.24 cm (12-15 cm) in diameter. Cook for 2-3 minutes, or until small bubbles appear on the surface of the pancake and the edges begin to look set.
5. 5While the first side is still cooking and the bubbles are forming, sprinkle 1 tablespoon of the 1/2 cup of Roasted Peanuts, 1 teaspoon of the 1/4 cup of Sugar (for filling), and 1 tablespoon of the 1/2 cup of Creamed Corn evenly over the surface of the pancake.
6. 6Using a spatula, carefully fold the pancake in half, enclosing the filling. Continue to cook for another 1-2 minutes, pressing gently, until the pancake is golden brown and crispy on both sides. Transfer the cooked pancake to a plate. Repeat steps 4-6 with the remaining batter and filling ingredients to make a total of 6 pancakes.
7. 7Cut each Apam Balik into 2-3 wedges, if desired. Serve immediately while warm.

Related Guides