Instructions
Prepare the Batter
In a large mixing bowl, gently whisk together the lukewarm whole milk, grapeseed oil, and large free-range eggs until well combined. Stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, fresh baking powder, and fine sea salt to ensure a lump-free mixture. Gradually add the sifted dry ingredients to the wet mixture, whisking gently until just combined. Do not overmix; a few small lumps are acceptable. Overmixing develops gluten, leading to a tough pancake. Stir in the 45g fine granulated sugar until dissolved. Cover the bowl with cling film and allow the batter to rest at room temperature for at least 30 minutes, or ideally 1 hour. This allows the flour to fully hydrate and the baking powder to activate, resulting in a lighter, more tender pancake.
Cook the Apam Balik
Preheat a 10-12 inch non-stick pan or a well-seasoned cast iron skillet over medium-low heat (approximately 170-180°C or 340-350°F if using an infrared thermometer). A key to perfect apam balik is even, moderate heat. Pour approximately 1/2 to 3/4 cup of batter into the hot pan, tilting and swirling gently to form an even, round pancake. Immediately, with the back of a spoon, carefully spread a very thin layer of batter around the inner edge of the pancake, creating a slightly raised, crispy border. Cover the pan with a lid (preferably glass to monitor) and cook for 1.5 to 2 minutes, or until numerous small air bubbles appear on the surface and begin to pop, and the edges appear set. The bottom should be golden.
Fill and Fold
Once the surface is bubbly and almost dry, remove the lid. Working quickly, evenly spread approximately 1/4 of the softened high-quality unsalted butter over one half of the pancake. Sprinkle 1/4 of the light brown sugar, then dollop 1/4 of the natural crunchy peanut butter, followed by 1/4 of the sweetened cream corn, and finally, 1/4 of the freshly roasted and crushed peanuts over the same half of the pancake. Distribute generously but not excessively. Continue cooking uncovered for another 1-2 minutes, allowing the fillings to warm through and the bottom to achieve a rich golden-brown color with slightly crispy edges. Carefully fold the unfilled half of the pancake over the filled half, pressing gently to seal. The pancake should be soft enough to fold without cracking.
Serve
Remove the cooked Apam Balik from the pan and place it on a cutting board. Allow it to rest for a minute, then slice into 2-3 thick wedges using a sharp knife. Arrange artfully on a serving plate. For an elevated touch, lightly dust with powdered sugar, drizzle with sweetened condensed milk, and sprinkle with toasted coconut flakes or a tiny pinch of flaky sea salt for a contrast in flavor and texture. Serve warm immediately to enjoy the best texture and aroma.