Apam Balik (Crispy Version)

Made these for breakfast, very crispy indeed! I used the same batter to make some kaya crepes, tasted as good. By the way, I got the recipe online but forgotten the source, ask me for the recipe if you are keen to try it. Please head over to Lily's blog for recipe. (updated on 22 Jun 2010)

Ingredients:
170 g All purpose flour
100 g Rice flour
30 g Corn starch
2 tsp Double action baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 Large eggs
1 tsp Vanilla essence
200-225 g Water
150 g Granulated sugar

Filling:
120 g Melted butter
150 g Granulated sugar
1 cup Roasted peanuts, ground

Method:

1. Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (I left it overnight)
2. Heat a crepe pan or a small non-stick pan slightly. Just hot enough for batter to stick to pan, DO NOT grease.
3. Pour in a ladle of batter and swirl the pan so that batter is coating the pan evenly. Remove the excess batter and sprinkle in some sugar onto the pancake.
4. Cook until the bottom of pancake turned golden brown.
5. Drizzle with the melted butter and sprinkle some ground peanuts.
6. Fold the pancake to make a semi-circle and allow to cool on a rack. 

Q & A:

Q: Does its texture same as the one selling at pasar malam?

A: Yes.

Q: Why my apam is not crispy?

A: I'm not sure about the reason(s), so far this recipe works for me.

Do share your success story with other readers.

Q: Do you conduct classes for making apam balik?

A: No, I do not conduct any classes at the moment.

Q: Do I need an iron cast pan for making this?

A: I used a non-stick frying pan, it is not necessary to use iron cast pan.