Peanut Pancake | Apam Balik

• 170 g plain flour
• 100 g rice flour
• 30 g Cornflour
• 2 tsp baking powder
• 0.5 tsp bicarbonate soda
• 0.5 tsp salt
• 150 g coconut sugar
• 2 eggs
• 1 tsp vanilla bean paste
• 250 ml coconut milk
• 250 ml water

Filling

• 110 g melted plant based Nuttelex
• melted plant based Nuttelex for cooking the pancake - mix with Coconut Oil (1 cup plant Nuttelex with ½ cup coconut oil)
• 200 g unsalted and roasted peanuts
• 120 g coconut sugar
• 2 tbsp coconut oil
• 0.25 tbsp ground cinnamon

For filling

1. In a food processor, pulse the peanuts, cinnamon and coconut sugar until finely ground (or roughly chop).
2. Stir in the melted plant Nuttelex and coconut oil, mix together well.
3. Keep in a separate bowl cover and keep at room temperature.

For Pancake

1. Place all the dry ingredients in a bowl and mix together.
2. In a separate bowl, beat the eggs and stir in the coconut milk and water.
3. Make a well in the flour and pour the liquid mix in and whisk until smooth and lump-free.
4. Cover it with cling wrap and refrigerate for 3 hours (or overnight)

Cook the Pancake

1. Heat a crepe pan, a small non-stick flat pan or the traditional apam balik pan on medium-low heat.
2. Before cooking each pancake place some of the melted plant based Nuttelex and coconut oil mix onto the pan and make sure the pan is totally coated.
3. Pour in a small ladle of batter and swirl the pan so that the batter covers the entire surface and coats the edge.
4. Once bubbles have formed, sprinkle the peanut filling over the entire surface of the pancake and drizzle a bit of the melted plant based Nuttelex/Coconut oil mix over one half.
5. Cook till the bottom of the pancake is golden brown.
6. 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.
7. Cut in half or into small wedges and serve immediately.