Apam balik

Begin by whisking together the milk, oil, and eggs in a large bowl until the mixture is smooth and well combined. In a separate bowl, sift together the flour, baking powder, and salt to ensure there are no lumps, creating a light and airy batter when mixed. Gradually add the sifted dry ingredients into the wet mixture, stirring gently until a uniform batter forms without any streaks of flour. The batter should be slightly thick but pourable, perfect for spreading thinly onto the pan. Preheat your non-stick pan over medium heat and lightly grease it if necessary. Pour a ladle of batter onto the center of the pan and use the back of the ladle to spread it out towards the edges, forming a thin, even layer. Cover the pan with a lid and cook for 30 to 60 seconds until you notice small air bubbles forming on the surface — a sign that the pancake is cooking through. Once the bottom surface turns a lovely golden brown, quickly add a knob of unsalted butter, a generous spoonful of cream corn, crushed peanuts, and a sprinkle of sugar onto one side of the pancake. The heat will begin to melt the butter and soften the sugar, creating a delightful gooey filling. Carefully fold the pancake in half to enclose the filling, pressing gently to hold its shape. Allow it to cook for another minute to meld the flavors and ensure the filling is warm and slightly caramelized. Remove from the pan and cut into wedges while still warm for the best taste experience. Tip: Serve immediately for a crispy texture on the outside and a melty, flavorful center. You can substitute peanut butter for crushed peanuts for a different twist on the filling. Enjoy your apam balik as a quick snack or dessert paired with your favorite hot beverage.