Apam Balik (Malaysian peanut pancake)
A thick, lacy pancake crisp at the edges and soft in the middle, folded around crushed peanuts, sugar and sweetcorn.
- Time40 min
- LevelMedium
- Costabout £0.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl.
- 2
Beat in the egg, coconut milk and water until smooth. Rest for 15 minutes so it bubbles up a little.
15 min - 3
Mix the crushed peanuts with the filling sugar. Have the sweetcorn and butter ready.
- 4
Heat a 24 cm non stick frying pan over a medium low heat. Pour in a quarter of the batter, tilting to spread it fairly thin.
- 5
Cover and cook for 3 minutes, until the surface is covered in holes and the base is crisp and golden.
3 min - 6
Scatter over a quarter of the peanut sugar and sweetcorn, dot with butter, then fold in half. Slide onto a board.
- 7
Repeat with the rest of the batter. Cut each pancake into wedges and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.