Peanut Pancake (Apam Balik)

Golden and oh so fluffy, this sweet, peanut-stuffed pancake is a standard street food in Asia

While these pancake are originally from Malaysia, they've become a wildly popular street food all over Asia. In Taiwan, they're more commonly found as the thin version, a hollow, cracker-like dome with a heaping dollop of peanut butter, creamed corn, or custard among other fillings. And best of all, they're bigger than your face, even when folded in half. But enough about that other crackly, crusty variety. This one is soft and fluffy from the bubbly batter, and more like a Western pancake in taste...or a leveled-up peanut butter sandwich, dare I say.

Servings: 4 pancakes

Ingredients

2 cups (220g) flour

1 tsp baking soda

1/2 cup (50g) sugar

1 tsp yeast

2 eggs

1 1/4 cups (310ml) water

1 tsp vanilla extract

Filling

1 cup (120g) crushed peanuts

or 1 banana

50g sugar

1. Mix yeast in room temperature water. Let it sit for around 5min before it starts bubbling,

2. Mix baking soda, sugar, and flour together. Add eggs and yeast. Whisk until smooth. The batter should be runny, but slightly thick like cream.

3. Rest for 30min. Meanwhile, prepare your topping. In a food processor, grind peanuts and sugar together, or separately, grill banana slices.

4. Heat pan to medium-high heat and add a tbs of oil

5. Spoon about 1 cup of batter into the pan. Sprinkle about 2 tbs of sugar and 3 tbs of crushed peanuts over the surface of the pancake while it is still uncooked. Alternatively, top the pancake with the grilled banana slices.

6. Cook for about 3-4 minutes until the pancake is cooked through and the bottom is a toasty golden-brown.

7. Fold in half and transfer to a plate.

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