Martabak Manis (Indonesian Sweet Thick Pancake)

🧂 Ingredients

• 300 g All-purpose flour(Sifted for a smoother batter.)
• 7 g Instant yeast(Ensures a good rise.)
• 50 g Granulated sugar(For the batter.)
• 1/2 teaspoon Salt
• 300 ml Warm water(Around 40-45°C (105-115°F).)
• 4 Eggs(Room temperature.)
• 100 g Melted unsalted butter(Cooled slightly. Some for the batter, some for brushing.)
• generous amount Toppings (e.g., chocolate sprinkles, grated cheese, crushed peanuts, condensed milk)(Customize to your liking.)
• 50 g Butter (for brushing)(For brushing the cooked martabak.)
• 2-3 tablespoons Sugar (for sprinkling)(Optional, for sprinkling on top before folding.)

👨‍🍳 Instructions

1. 1

   Activate the yeast and make the batter: In a large bowl, combine the sifted flour, instant yeast, 50g sugar, and salt. In a separate bowl, whisk together the warm water and eggs. Pour the wet ingredients into the dry ingredients and whisk until a smooth, lump-free batter forms. Stir in the cooled melted butter until fully incorporated. Cover the bowl with plastic wrap and let it rise in a warm place for at least 1 hour, or until doubled in size.

   ⏱️ 1 hour (rising time)
2. 2

   Prepare the pan: Heat a non-stick round martabak pan (or a large, heavy-bottomed skillet with low sides) over medium heat. Lightly grease the pan with butter or oil. The pan should be hot enough that a drop of batter sizzles immediately.

   ⏱️ 5 minutes
3. 3

   Cook the first side: Once the batter has risen, give it a gentle stir to deflate slightly. Pour about 1/4 to 1/3 of the batter into the hot pan, swirling it to create a thin, even layer that coats the bottom and sides. Cook for about 5-7 minutes, or until small bubbles start to form on the surface and the edges begin to look set. You should see small holes appearing on the surface as it cooks.

   ⏱️ 7 minutes
4. 4

   Add toppings: Sprinkle 2-3 tablespoons of sugar evenly over the surface of the pancake. Then, generously scatter your chosen toppings (chocolate sprinkles, cheese, peanuts) over half of the pancake.

   ⏱️ 1 minute
5. 5

   Cook the second side and fold: Carefully fold the plain half of the pancake over the topping-filled half using a spatula. Press down gently. Cook for another 3-5 minutes, or until the pancake is golden brown and cooked through. The internal temperature should reach around 90°C (195°F).

   ⏱️ 5 minutes
6. 6

   Finish and serve: Remove the folded martabak from the pan and place it on a cutting board. Brush the top generously with melted butter. Slice into wedges and serve immediately while hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to a fluffy martabak is allowing the batter to rise properly. Ensure your yeast is active.
• ✓Use a dedicated martabak pan if possible, as it's designed for even heat distribution and creates the characteristic shape.
• ✓Don't overcrowd the pan; cook one martabak at a time.
• ✓Experiment with different topping combinations for unique flavors.
• ✓The texture should be thick, soft, and slightly chewy.

🔄 Variations

• Classic: Chocolate sprinkles and condensed milk.
• Savory-sweet: Grated cheese and chocolate sprinkles.
• Nutty delight: Crushed peanuts, chocolate sprinkles, and condensed milk.
• Red velvet: Using red velvet cake mix for a colorful twist.

🥗 Nutrition

Per serving