Malaysian Peanut Pancake

Instructions

1. Prepare the batter
   In a large mixing bowl, combine all-purpose flour, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, granulated sugar, coconut milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for 10 minutes.
2. Prepare the filling
   In a small bowl, mix together the chopped roasted peanuts, sweetened corn kernels, and brown sugar. Set aside.
3. Heat the pan
   Heat a non-stick pan or a special apam balik pan over medium heat. If using a regular pan, use one that's about 8 inches in diameter. Brush the surface lightly with melted butter.
4. Cook the pancake base
   Pour about 1/3 cup of batter into the center of the pan and quickly swirl to spread it evenly. Cover with a lid and cook for about 2-3 minutes until the edges start to brown and the surface develops small holes.
5. Add the filling
   Sprinkle a generous amount of the peanut and corn mixture over half of the pancake. Drizzle with a little melted butter.
6. Fold and serve
   Using a spatula, carefully fold the pancake in half to cover the filling. Press gently to seal. Cook for another minute, then transfer to a cutting board. Cut into wedges and serve hot.