A pancake like you’ve never had before, apam balik has a honeycomb-like texture, with glittering, sugary peanuts nestled inside. Because this is a yeasted batter, it requires some resting time. But instead of spending this time getting impatient, just make the batter before bed and let it ferment overnight. Be warned, though – you will dream of clouds of peanut-adorned pancakes all night long…
Whisk all the pancake ingredients together to make a smooth and lump-free batter. Cover and refrigerate for at least 5 hours, or overnight.
When you’re ready to cook, take the batter out of the fridge and let it come to room temperature.
For the sweet peanut filling, mix together the peanuts and sugar and set aside.
Lightly grease a 24 cm non-stick frying pan and place over medium heat. Whisk the pancake batter until smooth – this will cause it to deflate but that’s okay! When the pan is hot, pour all the pancake batter into the pan and spread it out into an even circle covering the whole base of the pan and coming slightly up the sides too. Cook until bubbles form and do not disappear, and the surface is beginning to set, about 3–5 minutes.
Sprinkle the peanut filling generously over half of the pancake and cover the pan with a lid. Continue to cook until the top of the pancake is completely set and the bottom is a lovely golden-brown.
Fold the pancake in half, remove from the pan and slice into four wedges. Serve warm.
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