Martabak Manis (Indonesian Sweet Thick Pancake)
A thick, honeycombed pancake cooked in one heavy pan, spread with butter and filled with chocolate sprinkles, crushed peanuts and condensed milk, then folded and sliced.
Ingredients
Pantry bits
- 250g plain flour
- 2 tbsp caster sugar
- 1/4 tsp salt
- 1/2 tsp instant dried yeast
- 1 egg
- 350ml lukewarm water
- 1/2 tsp bicarbonate of soda, mixed with 1 tbsp water
- 2 tbsp caster sugar, extra, for sprinkling
- 50g butter, softened
- 4 tbsp chocolate sprinkles (meises)
- 4 tbsp roasted peanuts, roughly crushed
- 3 tbsp sweetened condensed milk
- 40g grated cheddar (optional, for the classic sweet and salty version)
Instructions
- Whisk the flour, sugar, salt, yeast, egg and water into a smooth, thick batter. Cover and rest for 1 hour until bubbly.
- Stir the bicarbonate of soda mixture into the batter. It will loosen and bubble.
- Heat a heavy 24-26cm cast-iron pan or thick frying pan over medium heat until very hot. Wipe it with a little butter.
- Pour in all the batter and swirl it up the sides slightly. Cook on medium-low until the surface is covered in holes, about 3-4 minutes.
- Sprinkle with the extra sugar, cover with a lid and cook for 6-8 minutes until the top is set and the base is deep golden. Don't flip it.
- Slide it out onto a board. Spread generously with butter, then scatter half with chocolate sprinkles, peanuts and cheese (if using) and drizzle with condensed milk.
- Fold the pancake in half, spread the top with a little more butter, cut into thick slices and serve warm.
About this dish
Martabak manis, also called terang bulan, is the sweet half of Indonesia's martabak stalls. The same night vendors who make savoury martabak telur also cook these: a thick, spongy, honeycombed pancake made in one heavy pan, buttered while hot and loaded with chocolate sprinkles, peanuts and condensed milk before being folded and sliced.
The holes come from yeast plus a last-minute splash of bicarb, and the crisp edge from a very hot, well-buttered pan. In Indonesia, chocolate with cheddar is the classic order. If you want another Indonesian snack, try bakwan sayur, or the Korean street-food sweet pancake, hotteok.
Tips for the best result
- Use a heavy pan. Cast iron keeps an even heat and gives the crisp, lacy edge.
- Add the bicarb right before cooking, not with the rest of the batter.
- Don't flip it. The top steams under the lid while the base goes golden.
- Be generous with the butter. It soaks into the holes and is the whole point.
Topping ideas
- Chocolate, peanut and cheddar (the classic)
- Nutella and banana
- Pandan batter with coconut and sugar
- Matcha spread with white chocolate
Storage
Best warm on the day. Wrap leftovers and keep at room temperature overnight, then warm in a dry pan or microwave for 20 seconds.
Martabak manis FAQs
What is the difference between martabak manis and martabak telur?
Martabak telur is savoury: thin dough wrapped around egg, meat and spring onion, then fried. Martabak manis is a sweet, thick, cake-like pancake with sweet fillings. "Manis" means sweet.
Why is my martabak manis not getting holes?
The batter needs a full rest so the yeast is active, the bicarb added just before cooking, and a hot pan. If the pan is too cool, the bubbles won't open up.
Is it called terang bulan?
Yes. In much of Indonesia and in Malaysia it's called terang bulan (bright moon) or apam balik. Martabak manis is the Jakarta name.
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