MalaysianDessert
Apam balik
Apam balik is a thick, fluffy Malaysian pancake, cooked on one side until golden underneath and bubbly on top, then folded over its toppings. The batter comes together quickly with milk, eggs, and flour, leavened with baking powder for that characteristic airy texture. Once cooked, it's spread with butter, peanut butter, and sugar before being folded into a half-moon. It's best served warm, sliced into wedges.
22 minServes 4
Method
4 steps · 22 min total
- 01
Make the batter
In a large bowl, whisk together the 200ml milk, 60ml oil, and 2 eggs. Sift the 1600g flour, 3 teaspoons baking powder, and 1/2 teaspoon salt into the wet ingredients. Stir everything until just combined into a smooth batter, making sure there are no dry streaks of flour. - 02
Cook the pancake
Heat a non-stick pan over medium heat. Pour in enough batter to form a round pancake, spreading a thin layer up the sides of the pan to create a slightly crisp edge. Cover the pan and cook for 30 to 60 seconds, or until you see small air bubbles breaking through the surface of the pancake.
