B 👉🏻 Add water. Whisk good until there's no visible lumps. Crack the eggs and whisk until you have a smooth batter with pancake batter consistency. Leave to rest at room temperature for 30mins or more.

C 👉🏻 Meanwhile, prep your favourite fillings or you can prepare them in advance.

We make 2 fillings 👉🏻 original and peanut butter.

Original filling 👉🏻 You need 👉🏻 slices of butter, creamed corn, finely crushed peanuts and sugar (as needed/required)

➡️ Heat a nonstick pan/skillet (we use 20cm pan). Using paper towel, coat skillet with a thin layer of oil or butter. Turn heat to the lowest, pour in 1/2 cup of batter. Tilt the pan to spread the batter evenly until it touches the sides of the pan to create a "crust". Cover for 2 - 3 minutes or until the surface of the pancake is set.

Next spread some thinly cut butter, sprinkle some sugar, crushed peanuts and few tbsp of creamed corn. Cook over the lowest heat and cover for another minute until your apam balik is fully cooked or lightly brown.

Remove the lid. Run a spatula all around the edges to release it from the pan, lift one side of the pancake and fold it in half. Remove from the heat and serve warm.

Peanut Butter filling 👉🏻 You need 👉🏻 peanut butter, crushed peanuts & sugar (as needed).

➡️ microwave peanut butter for less than a minute or until slightly soft. Repeat the same steps in 4 & 5, but this time using peanut butter as filling; spread peanut butter evenly, then sprinkle some crushed peanuts and granulated sugar. Cover for seconds then remove the lid and fold it in half.

Serve warm. Remaining balance kept well in the fridge. Microwave for a minute before serving and you will have a fluffy pancake.

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