You can find the sellers in many places in my country, Indonesia! Some call it martabak manis, some call it terang bulan. You can change the filling to chocolate rice, chocolate chips, crushed peanuts, jam, etc. We like slightly burned martabak, but if you don’t care for the taste, just use the lowest heat possible when making this thick pancake. I use a cast iron skillet for this. This recipe yields 2 thick pancakes (my cast iron skillet is 15 cm in diameter, about 6 inches).
- 150 AP flour
- 1/2 tsp yeast
- 1/2 tsp baking powder
- 4 tbsp sugar
- 1 big egg (or 2 small ones)
- 1 pinch salt
- 100 ml water
- 1/2 tsp vanilla extract
- 1/2 tsp oil (for the pan)
- 2 tsp sugar (for filling)
- 4 tbsp condensed milk (for filling)
- 60 gr mild cheddar cheese (for filling)
- 2 tsp butter (for filling)
Combine all except the ingredients for filling. Mix well. Set aside for 15-20 minutes.
Coat the cast iron with oil. (I wet a tissue paper with oil and coat the cast iron pan) Heat the pan. Use the lowest setting.
Carefully pour the batter and swirl the pan a bit. When it’s bubbly and half-cooked, pour 1 tsp sugar on it. Cover the pan (I used aluminum foil) and wait.
When the pancake is done (the batter has dried and the color has changed), carefully remove it from the pan.
Slather 1 tsp butter to the pancake. Drizzle about 2 tbsp condensed milk and 30 gr grated cheese.
Cut according to your preference. Enjoy!
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