I am addicted to the combination of crushed peanuts, sugar and a pinch of salt and will happily eat bowlfuls of this for breakfast, lunch and dinner (and any meal in between!). Appam Balik is an Asian pancake that celebrates the wonders of this nutty filling. For me, the pancake is simply the carrier, it’s all about the peanut filling!
There are numerous complicated recipes online. But this one is fairly easy to throw together when you’re having a midnight craving (yes, once you’ve tried this, you’ll be having midnight cravings). It’s not the most authentic version, but it’s pretty close. I also had to omit and substitute a few ingredients (I really did make this at midnight and didn’t have everything I needed).
You’ll need (batter):
- 1 egg
- 2 tablespoons sugar
- Full cream milk (about 1 cup)
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 tablespoon cooking oil
You’ll need (filling):
- 1 cup peanuts (I left the papery skins on – dry roast in a pan until fragrant)
- 1/4 cup sugar (or more to taste)
- pinch of salt
Grind peanuts in a coffee grinder, mix with sugar and salt.
Whisk egg and sugar together until sugar dissolves. Whisk half cup milk. Add flour, baking powder and baking soda in batches. Keep mixing to prevent lumps. Add enough milk to form a pancake batter consistency. Add oil and whisk well. Cook pancake in a non-stick pan on low-heat. Once cooked, spread some unsalted butter on one side of the pancake, spoon over peanut filling, fold in half and serve hot. Enjoy!