Apam Balik/ Malaysian Pancake Turnovers
Apam Balik/ Malaysian Pancake Turnovers
170 grams flour (about 1 1/4 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 egg
2 cups ряженка (or buttermilk/kefir)
2 tablespoons oil
Toppings
crushed peanuts
sugar
corn
butter
Combine dry ingredients. Add wet ingredients. Mix well. Let stand for half an hour.
You can use either a really non-stick pan without oiling it, or you should oil a skillet. Heat the pan over medium-low heat. When the pan is hot, add approximately 1/3 of the batter (for me, this was two scoops with a ladle.) Cook until it starts to bubble. Add crushed peanuts, then a layer of sugar. Sprinkle some corn and then put some butter on top. Let the pancake cook until the batter is cooked through. Fold in half and serve.
Serves 2 or 3, if they like small portions.
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 egg
2 cups ряженка (or buttermilk/kefir)
2 tablespoons oil
Toppings
crushed peanuts
sugar
corn
butter
Combine dry ingredients. Add wet ingredients. Mix well. Let stand for half an hour.
You can use either a really non-stick pan without oiling it, or you should oil a skillet. Heat the pan over medium-low heat. When the pan is hot, add approximately 1/3 of the batter (for me, this was two scoops with a ladle.) Cook until it starts to bubble. Add crushed peanuts, then a layer of sugar. Sprinkle some corn and then put some butter on top. Let the pancake cook until the batter is cooked through. Fold in half and serve.
Serves 2 or 3, if they like small portions.