Thick folded pancakes hide a sweet filling of crushed peanuts, creamed corn and butter. Their golden bottoms contrast with soft, airy centers.
A covered skillet lets Apam Balik cook through without flipping, leaving the surface ready for its peanut-and-corn filling. A thin sweep of batter up the side of the pan creates a crisp rim around the soft middle.
Keep the heat modest and watch for a matte, set surface before folding. Crushed roasted peanuts give a distinct crunch; peanut butter melts into a paste and loses that contrast.
Method
Whisk the eggs with all the milk and vegetable oil. In another bowl, combine all the flour, baking powder and salt, then whisk in the liquids just until no dry flour remains.
Heat an 8-inch nonstick skillet over medium-low heat. Pour in one-third of the batter, about 3/4 cup, and tilt to cover the base; sweep a little batter up the sides with the back of a spoon to form a thin rim.
Cover and cook for until bubbles mark the surface and the center is set rather than wet. The bottom should be golden; lower the heat if it colors before the top sets.
Spread one-third of the butter over the surface and scatter with 1 tbsp each creamed corn, sugar and peanuts. Cover for until the filling is warm, then fold the pancake in half with a wide spatula.
Slide onto a board and repeat with the remaining batter and filling to make three folded pancakes. Cut each in half and serve warm.
Forkue tips
- Stir the batter gently before each pancake so the final one has the same consistency as the first.
- Use a snug lid to trap enough steam to set the top without turning the pancake over.
Storing and reheating
Refrigerate for up to 2 days, separating pieces with parchment. Warm covered in a dry skillet over low heat, then uncover briefly to restore the bottom crust. The peanut filling softens as it sits.
Kitchen gear
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Apam Balik: FAQ
Can I omit the corn?
Yes. The pancake still works with peanuts, sugar and butter alone, though the filling will be drier and less creamy.
Why is the middle raw when the bottom is brown?
The heat is too high or the batter is too deep. Use the stated pan size, keep the heat medium-low and wait for a set surface before adding the filling.
How do I store and reheat Apam Balik?
Refrigerate for up to 2 days, separating pieces with parchment. Warm covered in a dry skillet over low heat, then uncover briefly to restore the bottom crust. The peanut filling softens as it sits.
How long does Apam Balik take?
About 33 min in total: 15 min prep and 18 min cooking.
What do I need to make Apam Balik?
The key ingredients are milk, milk, eggs, all-purpose flour, all-purpose flour and baking powder, plus pantry basics.
Any tips for Apam Balik?
Stir the batter gently before each pancake so the final one has the same consistency as the first.
