Ingredients:
170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar
Filling:
120 g melted butter
150 gm fine granulated sugar
1 cup chopped roasted peanuts
Method:
- Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)
- Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
- Pour in a 4 oz ladle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.
- Cook till the bottom of pancake is golden brown.
- Sprinkle with melted butter and then chopped roasted peanuts.
- Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)
http://mykitch3n.blogspot.sg/2007/10/apam-balik-crispy-version.html
May I know how many pieces does this recipe make? Dont want to make too much. Thx
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