Difficulty: ★★☆☆☆
Peanut Pancake Turnover or also known as Apam Balik in some of the countries in Southeast Asia.
It is a savory pancake filled with crushed roasted peanut, sugar, sweet corn and butter, perfect for breakfast or tea time.
Ingredients:
- 120g Raw peanuts
- 220g Flour
- 3/4 Teaspoon of yeast
- 50g Sugar
- 1/2 Teaspoon of baking soda
- 310ml Water
- 2 Eggs
- Butter
- Canned sweet corn
1. Roast the raw peanuts for 5 to 10mins or until it turns brown.
2. Mix all the dry ingredients (flour, yeast, sugar, baking soda) together in a bowl.
3. Add in water and mix it until it is even.
4. Add in the eggs and mix the barter again until it is even and smooth.
5. Cover the barter with cling wrap and leave it for 30mins.
6. Blend the roasted peanuts until it is fine but you can still the texture of the peanuts.
7. Butter the pan. Using a ladle, add approximately 2 scoops of barter onto the pan then spread it around.
8. Cover the pan for 30 to 45seconds or until the top bubbles.
9. Top it with peanut, sugar, sweet corn and butter.
10. Fold one side of the pancake to cover up the fillings.
11. Flip over the pancake to make sure both side is evenly cook before removing it from the pan.
12. Enjoy!
❤ Thank You ❤
2. Mix all the dry ingredients (flour, yeast, sugar, baking soda) together in a bowl.
3. Add in water and mix it until it is even.
4. Add in the eggs and mix the barter again until it is even and smooth.
5. Cover the barter with cling wrap and leave it for 30mins.
6. Blend the roasted peanuts until it is fine but you can still the texture of the peanuts.
7. Butter the pan. Using a ladle, add approximately 2 scoops of barter onto the pan then spread it around.
8. Cover the pan for 30 to 45seconds or until the top bubbles.
9. Top it with peanut, sugar, sweet corn and butter.
10. Fold one side of the pancake to cover up the fillings.
11. Flip over the pancake to make sure both side is evenly cook before removing it from the pan.
12. Enjoy!
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