Slow your Slurp / So much choice for breakfast

Whole Wheat Apam Balik


400g strong whole wheat flour

4 eggs

200ml water

60ml pandan syrup (10 pandan leaves, 100g palm sugar, 100ml water, bring to boil, simmer until reduced to a syrup consistency)

2 tsp baking powder

7.5g fast activating yeast + 100ml warm water to activate

Extra water if needed

The Filling

10g dark chocolate chips (75%)

20g toasted flaked almonds

10g goji berries


In a small mixing bowl combine the yeast with the 100ml of warm water, mix together well to dissolve the yeast into the water. Set aside.

In a large mixing bowl, pour the flour, baking powder and eggs. Start whisking together until the eggs are mixed into the flour. Whisk in the water with the yeast, pandan syrup and extra water. You want to end up with a smooth light batter. Let the batter stand for 10–15 minutes.


Heat a tsp of avocado oil in a small, non-stick frying pan over a medium heat. When the pan is hot, add a ladle of batter making sure it is spread across the entire surface of the pan. Cover with a lid and cook for 2 minutes or until the top of the pancake begins to bubble, sprinkle the fillings over the pancake, fold in half and serve.

Repeat until all the batter is used up. You can keep the pancakes warm in an oven at low heat.