Apam Balik (Sweet Crispy Pancakes)

Ingredients:

1 1/2 cups all purpose flour
1/2 cup rice flour
1 egg
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups water
A small pinch of yellow coloring (optional)
oil for greasing

Filling:

1 cup toasted peanut, coarsely grind
1 (125 g) canned sweet corn kernel
1/2 cup sugar
50 g butter

Method:

In a large bowl, beat eggs with sugar till thick, pale and fluffy.

Add-in baking powder, soda, salt, coloring and water, continue mixing to incorporate fully.

Add flours and mix-well to form homogeneous batter.

Heat up a non-stick pan, lightly grease with oil (clean-off any access oil with a paper towel).

Pour a ladle of batter into the pan, swirl the pan to spread out batter evenly.

Sprinkle some coarse peanut powder, sugar, sweet corn kernels, a few dollops of butter onto pancake and cover it.

Cook till center of the pancake is cooked, the edges is brown and crispy.

Remove from pan and fold into half.

Serve.