Apam Balik is a Malaysian street snack made by cooking a thin, bubbly pancake batter in a pan, then folding it around salted peanuts and sweetcorn. Getting the heat just right, so the edges turn crisp while the centre stays soft, takes a bit of practice, or the pancake cracks while folding. Cut into small wedges, it disappears fast at a party and travels easily as a portable snack.
Whisk the flour, caster sugar, baking powder, egg and milk together into a smooth batter, cover and let it ferment at room temperature for at least 30 minutes.
Pour a ladle of batter into a well-heated small pan and cook covered until bubbles form on the surface and the edges look dry.
Scatter the roasted peanuts, boiled sweetcorn kernels and melted butter over the pancake, adding a little more sugar at this stage if you like it sweeter.
Fold the pancake gently into a half-moon shape while still in the pan, let it rest for a few minutes, then transfer to a board and cut into small wedges.
Make sure the pan is properly hot before pouring the batter; on a cold pan the bubbles never form and the pancake tears when folded. Allergens: contains gluten (flour) and tree nuts (peanuts).
Letting the batter ferment for at least 30 minutes before cooking gives much more visible bubbles; if you're in a hurry, you'll get fewer bubbles but the flavour stays the same.
Admin DadaGastro · verified in test kitchenİlk denememde hamuru 30 dakika yerine 10 dakika mayalanmaya bıraktım, gözenekler zar zor oluştu; ikinci seferde tam 30 dakika bekleyince kenarlar hem daha çıtır hem katlarken hiç kırılmadı.
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