This is a type of night market street food. One of my sister loves it. Whenever I go to night market, I will make sure I bring her a few of these pancakes. It always makes me happy when I tell her that I bought her pancake and she will have this cheerful grin on her face when she see the pancakes.
Now that I am out of the country, I always miss night market food and this pancake is one of them. I also miss eating while walking in the night market, something that I haven’t done for the last 2 years. I am going back for visit soon and night market is definitely a place that I would go.
The smell of this pancake is very warm and welcoming. The cooked pancake smell and toasted peanut are the very first few obvious smell that you get. They are like waving at you and inviting you to give them a bite. It is fluffy with a bit of bite to it. Crunchy earthy peanut and the sweet creamed corn with melted butter is just heavenly plus you must have a bit of salt in the pancake in order to tickle your sweet and savoury senses. It is divine.
I am not sure who came up with the idea of putting peanuts into the pancake but it is a great idea. I was curious about the origin of this pancake and went on checking on it. It seems than this pancake is originated from Quanzhou, Fujian, China. You can read more here if you like (the website is in Chinese language).
Pancake filled with Crushed Peanuts & Creamed Corn – Apam Balik (make about 4-5 pancakes with diameter of 16cm)
- 1 cup of all purpose flour
- 2 tablespoon of rice flour
- 1 tablespoon of castor sugar
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of lye water
- ¼ teaspoon of instant yeast
- ¼ teaspoon of fine salt
- 1 egg, whisked
- 1 cup of water
- 1 cup of roasted crushed peanuts
- 2 tablespoon of granulated sugar
- A pinch of salt
- 16 teaspoon of creamed corn, 4 teaspoon for each pancake
- 8 teaspoon of butter, 2 teaspoon for each pancake
- Extra butter for greasing the skillet
- Combine all the dry ingredients for the pancake in a bowl. Mix well.
- Add in egg and water. Use a whisk to combine the pancake batter. Don’t worry about over-whisking. Whisk until the batter is smooth. The batter should not be too liquidish or too pasty. It is just like thin pancake batter.
- Wrap and leave it for at least 1 hour or you can leave it in the fridge overnight and make it as breakfast.
- If you leave it in the fridge, take it out from the fridge and let it sit on your counter for 1 hour.
- Heat up your heavy skillet in medium to low heat. Once it’s well heated, then you grease your pan with butter.
- Turn to low heat, pour in about ¼ cup of batter on the skillet. Smooth it out using your spoon (if needed) so that the batter covers the whole skillet.
- Let it cook until you see many small bubbles starts forming. Add in 2 teaspoon of butter.
- Once the butter is half melted, add in 3-4 tablespoon of peanut filling.
- Add in 4 teaspoon of creamed corn in the center of the pancake.
- Use your spatula to scrape and fold the pancake in half.
- Serve and eat while it’s hot.