Apam balik (turnover pancake) is Malaysian version of pancake. It has filling of sugar, peanuts and creamy sweet corn. This was my first attempt to cook apam balik. I removed the first apam balik too soon. You can see in the picture above where the first apam balik was still yellow with some brown patches here and there. The bottom crust was not formed evenly. However, the second apam balik turned out perfectly. This apam balik taste good. I am happy with it although I did slathered it with lots of sweet corn.:-) I have been missing it for the longest. Believe it or not, I cook this at 10 pm, right after I finished my dinner of baked chicken wings and stir fry of garlic string beans.
As you can see in the picture above, I have sweet corn and crushed honey roasted peanuts ready for the filling.
Ingredients for the batter:
1 cup all purpose flour
1 cup 2% milk
1 teaspoon baking powder
1 teaspoon soda bicarbonate
1/4 cup sugar
2 drops yellow coloring
1 teaspoon vanilla extract
In a bowl, mix flour, sugar, baking powder and bicarbonate.
Add egg and milk and stir well.
add food coloring and vanilla.
I am using an 8 inch non stick pan.
For this batter, I only got 2 thick apam balik.
Heat the pan on medium. Pour half of the batter. Create a ring around the side of the pan by turning the pan and let the batter run to the side. Once the batter start to bubble, sprinkle sugar, crushed peanuts and sweet corn.
Fold to the center when the bottom of the pancake turned brown.