Min Chiang Kueh / Apam Balik

• 1 egg
• 120g plain flour
• 25g corn / potato / rice flour (for a more tender texture)
• 160ml warm water
• 30g sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp instant yeast

Filling

• 50g peanuts
• 12g sesame
• 25g sugar
• Sweet Corn

1.    To make the filling, pulse the peanuts and 50g of sugar in a food processor (not too fine, nice to have some peanut bits to chew on). Mix in sesame seeds. (Or make more and store for the next time you make the pancake!)

2.    Mix all the pancake ingredients together and set aside to rest about 1 hour.

3.    The batter gets all puffed up and sticky — add additional water (~50ml) to get a consistency that will flow on the pan.

4.    Use a paper towel and grease the surface of a 30cm diameter non-stick frying pan. Heat pan on medium heat.

5.    Pour half of the batter into the pan, swivel pan to spread evenly, and cover pan with a lid.

6.    Pancake is done when the top surface just completely dries out (about 5 min).

7.    Remove from pan and make the second pancake (batter makes two ~25cm pancakes).

8.    Spread a generous portion of peanut filling and sweet corn on one half of the pancake and fold over. Cut and serve!