Apam Balik (Malaysian Pancakes) )|Mànjiānguǒ 曼煎粿/Tortitas Malayas

Apam Balik is also called peanuts pancake, mànjiānguǒ, martabak or terang bulan. This Malaysian authentic pancake is a comforting and yummy popular street food, either eaten for breakfast or as a snack.  I tweaked this pancake recipe into a vegan version.  This healthy vegan pancake is filled with crushed peanuts, banana and strawberry then served folded in half like the street vendor style. It is remarkably delicious and crispy if eaten hot or straight out from the pan.

Ingredients

The Batter

• 140g/1 cup self-rising flour
• 60g/½ cup whole-meal flour
• 2 to 3 tablespoon coconut sugar, to taste
• ½ teaspoon baking soda
• ¼ teaspoon salt, to taste
• 375ml/1 ½ cup almond milk + 2 tablespoons
• 1 teaspoon pure vanilla extract

The Filling

• 250g/1½ cups raw peanuts (Roasted and crushed)
• Coconut sugar, date sugar or sweetener (optional)
• Banana slices
• Strawberry slices
• Maple syrup for topping

Method

Step 1: Roasting and Crushing the Peanuts

1. To roast the peanuts, heat a frying pan over medium to medium-high heat.  When the pan is hot, add 250g/1 ½ cup of peanuts into the pan.  Stir the peanuts with a spatula or use a tossing technique to toast the peanuts.    Roast the peanuts for approximately 15 to 20 minutes until they turn golden brown.
2. Place the roasted peanuts on another tray and let cool.  Once the peanuts are cooled, remove their skin by rubbing them between your hands. 
3. To easily and quickly separate the extra debris of the skin of the peanuts, place them in a medium-size jar.  Cover the jar with a cling film or plastic, cut a hole that is big enough for your vacuum nozzle to get in.   Then insert the vacuum nozzle into the jar to suck up the skin of the peanuts.
4. Place peanuts in a blender and pause a few times to crush the peanuts to the size of rough sand.

Step 2: Mixing the batter

1. In a large bowl, sift the self-raising flour, wholemeal flour, coconut sugar, baking soda, and salt.  Then mix all the dry ingredients evenly.
2. In another bowl, whisk together the almond milk and pure vanilla extract, making sure the liquid is completely mixed.
3. To mix the batter, pour the milk mixture into the mixed dry ingredients in the big bow then slowly whisk to incorporate the milk mixture into the dry ingredients. As soon as the batter is fully combined without any lump, stop mixing.
4. Let the batter sit for about 10 minutes. The batter will thicken slightly as it sits. Do not remix once the baking soda has started to react.

Step 3: Cooking the Pancakes

1. Before you start cooking, preheat a non-stick pan to medium or medium-high heat. *Note: for this pancake, it is best to use a non-stick pan; I am using a 23cm (9 inches) IKEA non-stick pan. If using other pans, make sure the pan is nicely greased with oil or vegan butter to help with the frying.
2. Once the pan is hot, ladle about 125ml/1/2 cup of batter onto the pan. Either using the back of the ladle, swirl and spread the batter evenly or move the pan to spread the batter to cover the pan.  As soon as you start to see bubbles break the surface.  Sprinkle some coconut sugar onto the pancake, followed by placing banana slices and strawberry slices to cover half of the pancake.  Finally, sprinkle crushed peanuts to cover the other half of the pancake.
3. Continue to cook the pancake for about 2 to 3 minutes until you can see brown edges form around the pancake. Run a spatula all around the edges to release it from the pan, fold the pancake into half then dish it out to a plate. It should come out easily. 
4. Serve this thin pancake straight out from the pan while it is still hot and crispy.   This pancake is delicious when eaten with maple syrup.  You can enjoy your pancake for breakfast or eat it as an afternoon snack with a cup of tea.