Martabak (Indonesian Thick Pancake)

Tap an ingredient or step to check it off.

1. 1Step 1: To activate the yeast; In a medium bowl, combine warm milk, 1 teaspoon of sugar and the yeast. Allow to stand for about 5-10 minutes until the mixture begins to foam.
2. 2Step 2: In a large bowl combine the flour, sugar, eggs, water. Mix until just combined. Stir in the activated yeast, mix well. Pour in the melted butter, mix until smooth and no lumps remains (you will have a thin, shiny batter).
3. 3Step 3: Cover the bowl and set aside for about 30 minutes (the volume of batter will increase and have air bubbles all over the surface).
4. 4Step 4: In the meanwhile, you can prepare your favorite fillings.
5. 5Step 5: Prepare 8 inch non-stick pan, make sure the pan has a glass lid so that you can check the pancake while cooking it.
6. 6Step 6: Heat the pan over medium high heat (it's really important to preheat the skillet fully before you add the batter, or it won't rise and get those honeycomb textures).
7. 7Step 7: To test whether the pan is hot enough; a drop of water thrown into the pan should sizzle right away.
8. 8Step 8: Once the pan is hot and ready, add baking powder into the batter. Mix it well and pour the batter immediately into the pan, don't let the batter sit around for too long after the baking powder is in.
9. 9Step 9: Very gently slightly turn the pan around in circular motion so the batter thinly coat the side of the pan (this will form a nice crust later and that's one of the best part of martabak).
10. 10Step 10: Let it cook on medium high heat until the bubbles came out into the entire surface and then reduce the heat immediately to the lowest setting.
11. 11Step 11: Please note, never use high heat because it could burn the bottom of pancake while cooking.
12. 12Step 12: When the edges of the pancake begin to look dry, sprinkle the top with 1 tablespoon of sugar and then cover the pan with the lid. Let it cook for about 5 minutes or until the center of pancake surface is fully dry and cooked.
13. 13Step 13: Remove pancake from the pan and place it on a cutting board. Spread a generous amount of pure creamy butter on top of the pancake. Cut them into half before you start adding the filling.
14. 14Step 14: Add your favourite fillings (grated cheese, chocolate rice, etc).
15. 15Step 15: Drizzle with some condensed milk.
16. 16Step 16: Gently fold half of the pancake to the other half to form a sandwich.
17. 17Step 17: Spread with some more pure creamy butter on top (you don't have to do this if you feel it's too oily, but actually it's the main thing that makes the martabak more appealing and delicious).
18. 18Step 18: Cut them into pieces according to your preference's size, traditionally, they will cut them into these square shapes. Don't forget to wipe your knife with a clean damp kitchen towel between each cut, so the filling doesn't stick everywhere.