Easy & Simple Apam Balik

Apam Balik. A delicious Malaysian street food pancake filled with sweet creamed corn, peanuts, sugar and butter. Easy to make with simple ingredients. Great as dessert, breakfast or as a snack for the whole family! [Dairy-free adaptable]. This was adapted from El Mundo Eats Apam Balik's recipe.

5 from 4 votes

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Prep Time 10

Cook Time 20

Resting time for dough: 30

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine Asian, Chinese, Indonesian, Malaysian

Servings large pancakes

Calories per serving 457 kcal

Ingredients

1 teaspoon unsalted butter for greasing the pan (or substitute with a dairy-free butter or neutral oil)

Pancake Batter

1 cup all purpose flour
½ cup self-rising flour
¾ teaspoon baking soda
⅛ teaspoon salt
2 cups milk warm (or substitute with plain oat milk for a dairy-free version)
1 ½ teaspoon dry active yeast
2 teaspoon vanilla extract
2 tablespoon white granulated sugar
1 large egg room temperature

Filling

white granulated sugar as much as desired
crushed peanuts as much as desired
1 cup creamed corn canned
unsalted butter or substitute with a vegan butter that you enjoy

Instructions

In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt.
Then in a medium sized bowl, whisk together warm milk, dry active yeast, vanilla extract and sugar. Allow the yeast to dissolve completely. Whisk the milk mixture into the dry ingredients.
Crack an egg into the batter and whisk just until combined and do not over mix.
Cover the bowl of pancake batter and rest for 30 or 60 minutes if you have extra time.
In a 10-inch pan set over medium-low heat, lightly grease it with butter using a clean paper towel.
Ladle the batter into the pan and spread it out into a even pancake.
Then swirl the batter against the wall of the pan to create a thin crust.
Cover the pan with a lid. Let this cook until bubbles form all over the pancake, about 2-3 minutes.
Once the bubbles have formed, evenly sprinkle a generous amount of sugar, creamed corn, crushed peanuts and small slices of butter across the pancake.
Cover the pan with a lid for 2 minutes so the creamed corn can warm up.
Remove the lid and with a large spatula, fold one side of the pancake over the other side to create a semi-circle.
Slide the pancake onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining two pancakes. Enjoy!

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