Natascha from Natascha’s palace is hosting a pancake party , and I’m delighted to bring along these apam balik , a type of pancake popular in South east Asian countries like Malaysia , Singapore & Indonesia. These are sweet crispy pancakes that are stuffed with an interesting mixture of peanuts, sugar & creamed corn along with loads of other add on’s like sesame seeds, chocolate & cheddar cheese . The batter for this pancake is fermented using yeast. I used dark chocolate – peanut butter along with some crushed peanuts for the filling. Whilst grinding the peanuts I ended up over grinding them, hence they weren’t as coarse as I wanted them to be, so that’s the only thing I would redo if I had to! Other than that these were really good and quite different for a change from the regular pancakes. I served them along with some berries and that made for a lovely Sunday breakfast ! Will I make this again? Sure I will, probably with some other flavor combination or some other nut butter , perhaps ?? 😀
The judge for this lovely challenge is Lina from lin’s recipes. Well thank you Natascha and Lina for this fantastic challenge. Hop over here, to see the varieties of pancakes that the other bloggers have brought along to this virtual party 🙂
Ingredients: ( makes three 6 inch pancakes )
3/4 th cup all purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon active dry yeast
15 grams sugar
100 – 130 ml water/ vegan milk / regular whole milk
50 ml coconut milk/ any other vegan milk
1/2 teaspoon vanilla extract
For the filling: ( adjust quantities as per your preference )
2 tablespoons roasted peanut powder
2-3 tablespoons chocolate peanut butter
1/2 tablespoon honey/ sugar/ condensed milk/ creamed corn
1 teaspoon coconut oil
1.In a mixing bowl, add the flour, salt , sugar & yeast . Whisk to combine well. ( Do not add salt over yeast directly as it deactivates the yeast , add them away from each other , then mix all the dry ingredients )
2. Next add water , coconut milk & vanilla extract. Mix it well with the dry ingredients to form a smooth free flowing batter. It shouldn’t be too thick not too thin. adjust water accordingly. Cover and let the batter ferment for about 1 & 1/2 hour . You will know when it’s done, as the batter will be bubbly.
3.Grind the roasted peanuts until they are just about coarse. In a bowl add the chocolate peanut butter or you can also add Nutella + peanut butter , add crushed peanuts , honey , coconut oil and mix well to form a smooth paste.
4.After the batter has fermented , mix it gently with a spatula , add a tablespoon or two of water if you find the batter very thick. Do not add excess water. Heat a skillet on medium heat. Grease it with butter , dab the butter all over with tissue to coat the pan well. Now reduce the heat to medium low and pour about 1/3 cup batter , gently swirl the pan so the batter spreads throughout the pan’s circumference. Let this cook, uncovered, until the surface is bubbly and dry . It will take about 2-3 minutes.
5. When the surface of the pancake is dry , and the crust is golden brown , transfer to a plate and set aside to cool slightly. Prepare the remaining pancakes in the same way.
6. Spread the chocolate peanut butter mixture on half of the pancake , fold in half, press gently with a spatula for few seconds. Cut into half or desired pieces.
- You can easily double or triple this recipe. I made a small batch.
- If you prefer a dry filling , then simply mix roasted peanut powder ( coarse) , some sugar and sesame seeds. To prepare the pancakes with this filling , when the surface of the pancake is dry , add little butter over it, then sprinkle as much of the filling as you would like to, fold the pancake in half with a spatula , press it for few seconds. Transfer to a plate, let it set for few minutes, then cut into half or desired portions.
Recipe adapted from Kalavira vegan school
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