Malaysian Peanut Pancake is a fluffy pancake made with flour, yeast, and eggs. The pancake is stuffed with crushed peanuts and optionally corn kernels and turned over. These pancakes can be eaten for dessert, as a snack or for breakfast with coffee.
One of my first Southeast Asian culinary experiences in Singapore was the Malaysian Peanut Pancake. One fine Saturday morning, my husband and I went to the nearby market which had the ubiquitous hawker’s center. I was enthralled by the wide variety of foods that the hawker center had. We stopped at a stall at the extreme opposite end of the wet market which was both dry and airy. My husband stopped and greeted a woman who was sweating over what looked to me like waffle irons on an open gas burner. She too greeted my husband and gave me a warm knowing smile. “Your new wife?” she asked cheerfully. She asked if my husband wanted the usual and when he nodded, she said, “I will add extra for your new wife”. I had no idea what she was talking about but was warmed by her insouciant tone.
That was my first introduction to the Malaysian Peanut Pancake. The peanut pancake is essentially a folded pancake that has a chewy honeycombed center, filled with a variety of toppings encased in a crispy exterior. That warm, chewy honeycomb center that had been smothered with ground peanuts or grated coconut was one of the most delicious desserts I have ever had. The fact that it was being served as breakfast food was just an incredible bonus. I remember that blue tropical morning eating that lovely peanut pancake, washed down with spiced ginger tea to this day.
What is the Malaysian Peanut Pancake?
When I asked my husband about this dish, he told me that it was called by various names, but the one that most people call it is Apam Balik. Apam is the Indian origin Malay word for pancake and Balik means to return or in this context turned over or folded. I later discovered that this dish was first introduced in Penang, Malaysia by Chinese immigrants (as Min Chiang Hueh), but is also prevalent throughout Southeast Asia including in the Philippines and Indonesia. The key difference between the regular pancake and the Malaysian Peanut Pancake is its characteristic honeycombed structure which is the result of using coconut milk in the batter.
Other toppings:
While the traditional pancakes are made with peanuts, there are other toppings both traditional and relatively modern. It is a misnomer to suggest that this pancake can be savory. It’s essentially a desert pancake and while one can add creamed sweetcorn, courtesy of the Colombian Exchange (jagung in Malay), this pancake can also be served just plain with palm sugar or jaggery, or grated coconuts.
Southeast Asia is an Asian culinary melting pot. Specifically, Malaysia and Singapore are heavily influenced by both the Far East and South Asian cooking as well as the confluence of local Malay, Indonesian traditions, and colonial history. It is only natural for the confusion over the names. For example, a ‘Martabak Manis’, is an Indonesia sweet pancake that is similar to the Malaysian Peanut Pancake, both in method and taste.
How to make the Malaysian Peanut Pancake:
- How to make the batter:
- Attach a whisk to the stand mixer and beat the oil and sugar for a few minutes. Add the coconut milk or whole milk and beat again for a minute. Gradually, add the flours and the rest of the dry ingredients. Finally, add the eggs and whisk well. Cover the batter and let it rest and rise for 45 minutes in a warm place.
2. How to make the Malaysian Peanut Pancake:
- Heat a griddle. Use a teaspoon of butter and a kitchen paper to grease the griddle. Spoon out the desired amount of batter onto the griddle to make a thick pancake.
- Cook the pancake until there are holes on top and then cover with a lid and cook on low heat.
- Remove the lid and sprinkle the desired amount of sugars and crushed peanuts on top.
- Once the top of the pancake looks cooked, gently lift the pancake from one side and turn over to the other side, by folding in half.
- Serve thick or thin and crispy with coffee for breakfast.
1. Use a pan with sides to get a thicker and more rounded pancake.
2. Grease the pan with butter prior to spooning the batter.
3. Cook on low or medium heat to allow time to cook through the batter and not burn the bottom of the pancake.
4. Top with grated coconut and/or palm sugar or creamed corn. I have some times topped them with honey or even chocolate chips for my children when they were growing up. This family recipe is easy to make and allows you to be creative with the toppings.
5. To make thin and crispy pancakes, use less batter and spread using the back of the spoon by gently pressing down on the griddle.
How to serve the Malaysian Peanut Pancake:
In my family, we usually have the Malaysian Peanut Pancake for breakfast. Leftovers are made into snacks to be eaten at any time or had for dessert. Serve the pancake with hot coffee.
How to store:
The batter can be refrigerated for a few days or frozen in airtight boxes for a month.
Other Malaysian-Singaporean desserts that might interest you:
Malaysian Peanut Pancake
Equipment
- stand mixer, stovetop
Ingredients
For the pancake batter:
- 1 cup all-purpose flour
- 1 cup bread flour
- 4 tbsp caster sugar
- 1 tsp instant yeast
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 1½ cup warm coconut milk (or whole milk)
- 2 tbsp peanut oil
- 2 egg
For the filling:
- 1 cup roasted peanut coarsely ground
- 1 tbsp brown sugar
- 1 tbsp coconut palm sugar
- 2 tbsp cane sugar
- 2 tbsp unsalted butter for topping
Instructions
How to make the batter:
- Attach a whisk to the stand mixer and beat the oil and sugar for a few minutes. Add the coconut milk or whole milk and beat again for a minute. Gradually, add the flours mixed with the leavening agents and salt. Finally, add the eggs and whisk well. Cover the batter and let it rest and rise for 45 minutes in a warm place.
How to make the peanut pancake:
- Heat a griddle. Use a teaspoon of butter and a kitchen paper to grease the griddle. Spoon out enough batter onto the griddle to make a thick pancake.
- Cook the pancake until there are holes on top and then cover with a lid and cook on low heat.
- Remove the lid and sprinkle the desired amount of sugars and crushed peanuts on top.
- Once the top of the pancake looks cooked, gently lift the pancake from one side and turn over to the other side, by folding in half.
- Serve thick or thin and crispy with coffee for breakfast.
Notes
- Feel free to make the pancakes thick and fluffy or thin and crispy by using the desired amount of batter.
Nutrition
I absolutely love this recipe! So simple to follow and the results are excellent!
Thanks!
This is a great recipe!