Also called apom balek, this is a very popular street snack in Malaysia. Traditionally made in a cast-iron pan over coals, this sweet pancake with crumpet-like holes is usually eaten for breakfast but is also enjoyed in the evenings. Its origin is probably southern Indian or Sri Lankan, as a similar sweet called an appam is also sold by Indian vendors in Penang. In fact, the only difference is that Indian pancake makers use fermented palm toddy as the starter while most Malaysians prefer baking powder or yeast.