This is the original Apam Balik and the texture is chewy but the sides are crispy. You can make them in a 10 inch diameter and cut into wedges or have them smaller of which the thickness have to be proportionate to the size. You can even use as little batter as possible to make a crispy pancake. i had to edit all my recipes which 'lye' is mentioned as what i used was actually 'potassium carbonate & sodium bi-carbonate solution' To read about this http://en.wikipedia.org/wiki/Potassium_bicarbonate. i received so many requests for the picture of the bottle , so here it is
100 g all purpose flour
25 g rice flour
1/8 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp bicarbonate of soda
1/2 tbsp dry buttermilk
1/4 tsp salt
50 g sugar
160 ml water
100 g chopped roasted peanuts)
80 g castor sugar ) Mix together
2 tbsp Margarine cut into small pieces
Mix all the ingredients well into a batter and leave aside covered, to rest for at least 30 minutes.
Lightly grease an apam pan(if available) or a 10 inch nonstick frying pan and heat it over a medium low flame.
Pour in all the batter and using the base of the scoop/ladle , spread the batter evenly around and to the sides of the pan. Cover pan.
When bubbles are seen on the surface of the half cooked batter, sprinkle a handful of filling over. Spread the pieces of margarine all over the filling.
Cover the apam and cook further for half a minute.
Remove the cover and use a flat-bladed knife/spatula to release the sides and bottom of the apam and fold into half.
Cool before cutting into wedges.