我曾经做过泡发粉版的曼煎糕，味道很不错但是口感比较接近西式的pancake，马来西亚的曼煎糕是口感上比较有嚼劲的，带点微微的碱水味道。我搜了相当久都找不到一个好的方子，后来就凭自己的记忆，摸索了好几次，用酵母和碱水做出了和夜市里买的味道一样的曼煎糕。
Apam balik (Turnover Pancake) also known as Min Chiang Kueh，Ban Jian Kuih in Malaysia is a type of griddle pancake common in Malaysia. It is usually sold at specialist roadside stalls the country,
In Malaysia, the dish has been declared a heritage food by the Malaysian Department of National Heritage. It is believed to have its origin from China, the Fujian Province.
材料：（做两张8寸的糕）
面糊材料：
1 1/4 杯/160 克 中筋面粉/All Purpose flour
1 小勺 酵母
1/2 小勺 碱水 Lye water
2 大勺 糖
1/4 小勺 食盐
1 只 大型 鸡蛋
1 杯 温水
1 点点 大约绿豆大小的黄姜粉/一滴 黄色素 Optional
内馅：
1/2 杯 烤香的花生
1/4 杯 烤香的杏仁（可用花生代替）
2 大勺 烤香的芝麻
1 大勺 糖
2-3 大勺 奶油玉米 Cream corn
3 小勺 黄油/Butter
Ingredients: （Yield 2 8-inches pancakes）
For batter：
1 1/4 cup/160 gm All Purpose flour
1 tsp yeast
1/2 tsp Lye water
2 tbsp Sugar
1/4 tsp salt
1 Large egg
1 cup lukewarm water
1 pinch the size of mung bean of turmeric powder/ 1 drop of Yellow food coloring
For Filling：
1/2 cup roasted peanuts
1/4 cup roasted almonds（optional, use roasted peanuts as substitute if you like）
2 tbsp roasted sesame
1 tbsp sugar
2-3 tbsp Cream corn
3 tsp butter
1. 把面粉，糖盐，温水，鸡蛋和酵母混合匀，加入一点点的姜黄粉或黄色素，拌匀加盖放到温暖处发酵30-45分钟，至面糊出现很多的泡泡。
2. 把烤好冷却的花生杏仁和芝麻加上盐和糖磨成粉。
3. 面糊里拌入碱水，确保你要拌得比较匀。
1. Whisk together all purpose flour, sugar, salt, yeast and egg to form a sticky batter, add a pinch of turmeric powder or 1 drop of yellow food coloring. Cover the batter with clean cloth and let it rise for 30-45 minutes, until the batter become bubbly and is smelling a little sourish.
2. Grind roasted peanuts, almonds and sesame seeds with sugar and salt into granulates/coarse powder.
3. Add the lye water and whisk the batter until well incorporated.
4. 热上一口平底锅，刷一层薄薄的黄油/butter，倒入1杯/240 ml的面糊到锅里，加盖中小火（2号）烘烤3-4分钟至表面出现很多的泡泡后，加入1小勺的黄油，尽量分散在糕的四周，撒上花生粉，加入1大勺的奶油玉米。
5. 加盖再烘烤2-3分钟至边上变褐色，把曼煎糕对折，表面刷上一层薄薄的黄油/butter。
4. Heat up a griddle/cooking pan, brush a thin layer of butter, add and spread 1 cup/240 ml of batter in the pan, with a lid on, cook at medium low (number 2) for 3-4 minutes until bubbles appear on top. Divide 1 tsp of butter into few portions and drop it all over the pancake, spread the peanuts, almond mixtures over the pancake.
5. Cover the pancake with lid again and cook on low for 2-3 minutes, fold the pancake into half and spread a thin layer of butter over the it.
切块开吃！Slice and serve warm!
欢迎到我的英文博客玩 -- http://www.echoskitchen.com/2016/04/apam-balik-yeast-leavener.html
