DessertSnack

Martabak Manis (Sweet Indonesian Pancake)

Name: Martabak Manis (Sweet Indonesian Pancake)
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 250 g all-purpose flour; 50 g granulated sugar; 1 pcs egg; 300 ml water; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 tsp vanilla extract; 30 g butter melted; 60 ml condensed milk; 50 g chocolate sprinkles; 50 g roasted peanuts chopped; 50 g cheddar cheese grated (optional)

Martabak Manis is a popular Indonesian sweet street food, a thick, fluffy pancake cooked in a special pan and generously filled with various toppings. This recipe creates a soft, chewy pancake with a slightly crispy exterior, perfect for a sweet treat.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 520 kcal

Allergen information: may contain eggs, gluten, milk, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

batter

250 gall-purpose flour
50 ggranulated sugar
1 pcsegg
300 mlwater
1 tspbaking powder
0.5 tspbaking soda
0.25 tspsalt
0.5 tspvanilla extract

for cooking

30 gbutter, melted

topping

60 mlcondensed milk
50 gchocolate sprinkles
50 groasted peanuts, chopped
50 gcheddar cheese, grated(optional)

Equipment

brush · plastic wrap · ladle · large bowl · knife · whisk · non-stick pan

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and vanilla extract until well combined.
About 2 min
2
Crack the egg into the dry ingredients and gradually add the water, whisking constantly until a smooth batter forms. Ensure there are no lumps.
About 5 min
3
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 1 hour.
About 1 hr
Cook’s note: Resting allows the gluten to relax, resulting in a more tender pancake.
4
Just before cooking, add the baking powder and baking soda to the batter and whisk thoroughly until fully incorporated.
About 2 min
Cook’s note: Adding the leavening agents at the last minute helps create a light and airy texture.
5
Heat a 20-24cm non-stick pan or a flat griddle over medium-low heat. Brush the pan lightly with some melted butter.
About 2 min
Cook’s note: A cast iron pan also works well for even heat distribution.
6
Pour a ladleful of batter into the hot pan, tilting the pan to spread it evenly into a round shape. Cook for about 5-7 minutes without flipping.
About 7 min
Cook’s note: The pancake should be thick, not thin like a crepe. Adjust heat if it's browning too quickly.
7
As the top surface of the pancake begins to set and small bubbles appear, sprinkle some granulated sugar over the surface.
About 1 min
8
Continue cooking until the edges are golden brown and the surface is mostly dry, then remove the pancake from the pan.
About 3 min
9
Immediately brush the hot pancake with more melted butter.
About 1 min
10
Drizzle with condensed milk, then generously sprinkle with chocolate sprinkles and chopped roasted peanuts. If desired, add grated cheddar cheese.
About 2 min
Cook’s note: Be creative with toppings! Other popular options include sesame seeds, bananas, or Nutella.
11
Fold the pancake in half, then cut it into several pieces and serve warm.
About 2 min

Per serving

Nutrition

51%Score

Calories: 520.2kcal
Protein: 15.6g
Carbs: 70.9g
Fat: 19.7g
Fibre: 2.8g
Sugar: 19.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Martabak Manis in an airtight container at room temperature.

Reheating

Lightly rewarm in a dry pan or microwave for a few seconds until just warm.