Easy Apam Balik (Malaysian Peanut Pancakes)

Soft, thick, and chewy apam balik with crispy edges, filled with sweet creamed corn, crunchy peanuts, sugar, and butter. This easy apam balik pancake recipe is made with simple ingredients in one pan. I swirl the batter up the sides of the pan so the edges turn crispy while the center stays soft and chewy.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Proofing time 30

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine Asian, Chinese, Indonesian, Malaysian

Servings pieces

Calories per serving 307 kcal

Ingredients

1 tablespoon unsalted butter or dairy-free butter, for greasing the pan

Pancake Batter

1 cup all purpose flour
½ cup self-rising flour
¾ teaspoon baking soda
⅛ teaspoon salt
1 cup milk or plain oat milk, warm (100-110°F)
1 ½ teaspoon dry active yeast
2 teaspoon vanilla extract
3 tablespoon white granulated sugar
1 large egg room temperature

Sweet Filling

white granulated sugar as desired
crushed roasted peanuts as desired
1 small can creamed corn as desired
unsalted butter or dairy-free butter, as desired

Instructions

In a large mixing bowl, sift together the all-purpose flour, self-rising flour, baking soda, and salt. In a medium bowl, whisk together the warm milk (100-110°F), active dry yeast, vanilla extract, and sugar until the yeast dissolves. Pour the milk mixture into the dry ingredients, add the egg, and whisk just until combined. Do not overmix.
Cover the bowl and let the batter rest for about 30-60 minutes until it's foamy and almost doubled in size. Give the batter a gentle stir before cooking.
Heat an 8-inch nonstick pan over medium-low heat and lightly grease the bottom with butter using a clean paper towel. Pour 3⁄4 cup of batter into the pan and spread it evenly with the back of a ladle. Immediately swirl the pan to bring some batter up the sides, creating a thin edge.
Cover the pan with a lid and cook for about 2-3 minutes until bubbles form across the surface and the batter begins to set.
Generously sprinkle sugar and crushed peanuts over the pancake. Spoon 2-3 tablespoons of creamed corn over the top, avoiding too much or the pancake can become soggy. Add small pieces of butter. Cover and cook for about 2 minutes until the filling is warmed through, the pancake is cooked through, and the bottom is golden brown.
Remove the lid and use a large spatula to fold the pancake in half. Slide it onto a cutting board and cut it in half with a sharp knife. Repeat with the remaining batter and filling to make about 5 more pancakes. Enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition