Apam Balik – Malaysian Pancake filled with roasted peanuts #BreadBakers

Apam Balik a traditional pancake from malaysia, with many names terang bulan (full moon) in Indonesia, Kuih Malaya, Dai Gau Min, Kuih Haji, Ban Jian Kueh, and there are some more which needs more practise to spell and write.
For this month’s Bread Bakers, our host for the month Wendy (A Day in the Life on the Farm) wanted us to make Pancakes, to celebrate the National Pancake week.  While looking for some interesting pancakes, i came across this Apam Balik from Malaysia. The name immediately clicked with our holidays last summer in Malaysia and Singapore with our friends. Oh what a lovely 10 days we had. We visited just Genting Highlands in Malaysia and stayed a night at Kualalumpur. I made sure to taste the exotic Durian and delicious dodol and had a scrumptious treat with Nasi Goreng and Roti and their Dal curry during our stay. So this Apam Balik is in celebration for those wonderful moments we spend their and to many more to come.

This Apam balik pancake is made of flour,eggs, the traditional filling is peanuts , sugar and creamed corn, along with some butter, but now we have chocolae and cheddar too. The texture of the pancake depends upon the batter used, while looking for recipes i came across recipes that use rice flour to make crisp pancakes, i chose to keep it simple thick fluffy pancakes with yumm peanut filling and some good old butter. Interestingly, this dish is also declared the Heritage food by the Malaysian Department of National Heritage.

Inspired from here


For the Batter (Makes 6-8 pancakes, depending on size)
140 grams wheat flour, approximately 1 cup wheat flour
2 tbsp sugar
1/2tsp baking soda 
1/2 tsp instant yeast
1 tbsp flaxseed meal
1/2 tsp salt
3/4 cup -1 cup water 
Notes: Whole wheat flour can be substitued with All purpose flour, if using APF, use less water, as you might not require 3/4 cup.

1 cup roasted peanuts, crushed roughly
1/4 cup of sugar
1/4 cup of butter


  • In a large bowl add all the batter ingredients together except water. Whisk them Well to combine.
  • Now slowly add 3/4 cup water first and combine to form a thick pancake batter. If the batter is too thick. Add 2 tbsp of water at a time to bring it to the correct consistency. Since i have used whole wheat flour, i have used this amount of water, if using All purpose flour start with 1/2 cup and then proceed as needed.
  • Once the batter is ready, Cling-wrap and refrigerate overnight or a minimum Of 3-5 hours.
  • Once the batter rests for the required time, take it out of the fridge, let it rest on the counter for 10 minutes.
  • Heat a pan, i used my iron skillet. Keep the flame medium, you dont want to burn your pancakes, as they take a bit of time to cook.
  • Pour a ladle of batter in the center of the pan, spread it into a thick circle.
  • Dot the edges with butter and put some in the center too. Sprinkle 1 or 2 tbsp of crushed peanuts over the pancake, Cover and cook for a minute or until it is done.
  • The bottom will turn into a beautiful golden brown, fold and remove the pancake on to a serving plate. Cut it into two using a pizza knife. Serve warm with some butter and crushed peanuts on top.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.