Recipe byThe ZestyPlate Kitchen
A much-loved Malaysian street snack: a fluffy folded pancake with crisp edges, filled with butter, sugar and crushed peanuts.
Apam balik is one of Malaysia's best-loved street pancakes, crisp and lacy at the rim, soft and spongy in the centre, then folded over a filling of butter, sugar and crushed peanuts. It is sweet and nutty in a way that makes a single wedge feel like nowhere near enough. Eaten warm off the pan, it is hard to beat.
Jump to recipe
Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 200ml Milk
- 60ml Oil
- 2 Eggs
- 1600g Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 25g Unsalted Butter
- 45g Sugar
- 3 tbs Peanut Butter
Preparation
- Whisk the milk, oil and eggs together, then sift in the flour, baking powder and salt and stir well until the batter is smooth and evenly combined.
- Spread some batter onto a hot pan, smoothing a thin layer up the sides, then cover for 30 to 60 seconds until small air bubbles appear.
- Scatter over the butter, cream corn, crushed peanuts and sugar.
- Once the underside is browned, fold the pancake in half.
- Cut into wedges and enjoy warm.
Tips from the ZestyPlate Kitchen
- Give the batter a few minutes to rest so the bubbles can develop; those air pockets are what create the spongy crumb.
- Run a thin layer of batter up the sides of the pan to get the crisp, lacy edge that defines the dish.
- Keep the pan covered as it cooks so the surface sets properly before the filling goes on.
- Hold off folding until the underside has turned a good golden brown, and pile on the peanuts without holding back.
Frequently Asked Questions
The batter probably needed a longer rest, or the pan was not hot enough. Both make a real difference to the bubbles.
Of course. Sweetcorn, chocolate or extra peanut butter are all common swaps for the usual peanut and sugar.
Yes. Apam balik is at its finest warm from the pan, while the edges still have their crunch.
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