Apam Balik Recipe (Malaysian Peanut Pancake Turnover)

Flour: The base ingredient for the pancake batter.

Baking powder: Helps the pancake rise and become fluffy.

Baking soda: Works with the baking powder to create a light texture.

Sugar: Adds sweetness to the batter and filling.

Water: Combines with the dry ingredients to form the batter.

Egg: Adds richness and helps bind the batter.

Salt: Enhances the overall flavor.

Crushed roasted peanuts: Provides a crunchy texture and nutty flavor.

Sweet corn kernels: Optional, but adds a sweet and juicy element to the filling.

To achieve a perfectly crispy edge on your apam balik, ensure your non-stick pan is adequately preheated before pouring in the batter. This will help the pancake cook evenly and develop a nice golden-brown color. Additionally, when sprinkling the peanuts, sugar, and corn onto the pancake, do so quickly to ensure they adhere well to the surface before folding.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancake denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• baking powder - Substitute with cream of tartar and baking soda: Mix ½ teaspoon cream of tartar with ¼ teaspoon baking soda to replace 1 teaspoon of baking powder.

• baking soda - Substitute with potassium bicarbonate: This is a good alternative for those who need to reduce sodium intake.

• sugar - Substitute with honey: Honey can add a different flavor profile and is a natural sweetener, though it will make the batter slightly more liquid.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and is a natural sweetener, but it will also add more liquid to the batter.

• water - Substitute with milk: Milk can make the pancake richer and add more flavor.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, suitable for a vegan option.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• crushed roasted peanuts - Substitute with crushed roasted almonds: Almonds offer a different nutty flavor and can be used if peanuts are not available or for a different taste.

• crushed roasted peanuts - Substitute with crushed roasted cashews: Cashews provide a creamy texture and a different nutty flavor.

• sweet corn kernels - Substitute with creamed corn: Creamed corn can add a different texture and a bit more sweetness to the pancake.

• sweet corn kernels - Substitute with frozen corn kernels: If fresh sweet corn is not available, frozen corn can be used after thawing.

• Allow the apam balik to cool completely at room temperature before storing. This prevents condensation, which can make the pancake soggy.

• For short-term storage, place the pancakes in an airtight container. They can be kept at room temperature for up to 2 days.

• If you plan to keep them longer, wrap each pancake individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents them from sticking together.

• Place the wrapped pancakes in a resealable plastic bag or an airtight container. Label the container with the date to keep track of their freshness.

• Store the container in the refrigerator for up to 5 days. When ready to eat, reheat the pancakes in a non-stick pan over low heat or in a microwave for a few seconds until warm.

• For freezing, follow the same wrapping procedure. Ensure each pancake is tightly wrapped to prevent freezer burn.

• Place the wrapped pancakes in a single layer on a baking sheet and freeze for about 1-2 hours. This initial freezing step prevents them from sticking together.

• Once frozen, transfer the pancakes to a resealable freezer bag or an airtight container. Squeeze out as much air as possible before sealing.

• Label the container with the date and store in the freezer for up to 2 months.

• To reheat frozen apam balik, thaw them in the refrigerator overnight. Reheat in a non-stick pan over low heat or in a microwave until warm.

• Preheat your oven to 350°F (175°C). Wrap each Apam Balik in aluminum foil to prevent it from drying out. Place them on a baking sheet and heat for about 10 minutes or until warm.

• For a quicker method, use a microwave. Place the Apam Balik on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-45 seconds. Check if it's warm enough; if not, continue in 15-second intervals.

• If you prefer a slightly crispy texture, reheat on a stovetop. Heat a non-stick pan over low heat. Place the Apam Balik in the pan and cover with a lid. Heat for about 2-3 minutes on each side until warmed through.

• For an air fryer, set it to 320°F (160°C). Place the Apam Balik in the basket and heat for 3-5 minutes. This method will help maintain a crispy exterior while warming the inside.

• If you have a toaster oven, set it to 350°F (175°C). Place the Apam Balik on a baking tray and heat for about 5-7 minutes. This method is great for retaining the original texture.

• Mixing bowl: A large bowl used to combine and whisk together the dry and wet ingredients.

• Whisk: A utensil used to blend the flour, baking powder, baking soda, and sugar, and later to mix in the water, egg, and salt until smooth.

• Non-stick pan: A pan that prevents the batter from sticking, ensuring an even cook and easy folding of the pancake.

• Ladle: A deep spoon used to pour the batter onto the pan in a controlled manner.

• Spatula: A flat tool used to fold the pancake in half and to help remove it from the pan once cooked.

• Measuring cups: Tools used to measure out the precise amounts of flour, water, and sugar.

• Measuring spoons: Tools used to measure out the precise amounts of baking powder, baking soda, and salt.

• Small bowl: A bowl to hold the crushed roasted peanuts, sugar, and optional sweet corn kernels for easy sprinkling.

Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time.

Use a blender: Blend batter ingredients for a smoother mix and quicker preparation.

Preheat the pan: Ensure the non-stick pan is hot before pouring the batter to speed up cooking.

Crush peanuts ahead: Have crushed roasted peanuts ready to sprinkle immediately.

Use canned corn: Opt for canned sweet corn kernels to avoid extra prep time.