Apam balik is a pancake with southeast Asian flair. It has tasty fillings of sugar, peanuts and creamy sweet corn. This lovely pancake is normally found in night market (Pasar Malam) or morning market (Pasar Pagi), sold by small stalls with 3-4 copper pans lined up baking this yummy pancake slowly to perfection, each one has thin layer of crust, and creamy fillings.
I just couldn't resist a piece each time I passed by the stalls!
1 cup All Purpose flour
1 tsp Baking powder
1/2 tsp Baking Soda
3 tbsp Sugar
1 Large egg
1/2 cup coconut milk
1/2 cup soy milk/milk
1/2 tsp Vanilla Extract
1/2 cup roasted peanuts
1/2 cup roasted almonds（optional, used 1 cup of roasted peanuts if this is not used）
2 tbsp roasted sesame
1 tsp sugar
2-3 tbsp Cream corn
3 tsp butter
Some of the ingredients:
Whisk together all ingredients listed under batter and set it aside for 20 minutes.
Crush peanuts and almonds in a chopper, blend it with roasted sesame and sugar.
Heat up a cast iron pan at low heat, pour in 1 cup of batter, cover with lid and cook until bubbles formed on surface.
Note：mine is an 8 inches pan, if you use smaller or larger pan, please adjust batter for good thickness, the pancake should be around 1cm thick after cooking.
Sprinkle roasted nuts mixed evenly over pancake, divide 1/2 tsp of butter into few portion and drop them off randomly over the pancake.
Now drop about 1 tbsp of creamy sweet corn over pancake, cover the pancake with lid again, and continue baking until the side become crusty or brown in colour.
Use a small butter knife or spatula to make a clean round slice at the edge, this will help in removal of the pancake.
Fold pancake into half, and thinly brush a layer of butter over the pancake. Let it cold down slightly before cutting.
Slice it into 4 equal parts, its time to indulge!
中文版，For Chinese, Click -->慢煎糕