- 170g plain flour
- 100g rice flour
- 30g cornflour
- 2 tsps baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 150g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 C (250ml / 8oz) of water
- 200g unsalted, roasted peanuts
- 120g caster sugar
- 120g melted butter
- Filling – in a food processor, pulse the nuts and sugar until finely ground (but not too fine that it’s powdery).
- For the pancake, place all the dry ingredients in a bowl and give it a quick mix.
- Mix the 3 liquid ingredients in a separate bowl or jug. Make a well in the flour and pour the liquid mix in and whisk until smooth and lump-free.
- Cover it with clingwrap and stick it in the fridge for 3 hours (or overnight).
- Heat a crepe pan or a small nonstick pan on medium-low heat (you could use the traditional apam balik pan but I much prefer the ease of non-stick cookware!). Before each pancake you could give it a light spray of cooking oil or a dab of melted butter (for extra flavour and greasing).
- Pour in a small ladle of batter and swirl the pan so that the batter covers the entire surface and coats the edge. Once bubbles have formed, sprinkle the peanut filling over the entire surface of the pancake and drizzle a bit of the melted butter over one half.
- Cook till the bottom of the pancake is golden brown.
- With a palette knife or spatula, flip one side of the pancake over the other to fold in half and remove from pan to cool on a plate or wire rack. Cut in half or into small wedges and serve immediately.