Martabak Manis: Cheesy and chocolatey Indonesian street pancake! RECIPE⬇️⬇️ Translated from DapurHasika on YouTube. Check her out for a video guide INGREDIENTS: 340 g all purpose flour 6 tbsp granulated sugar, or to taste 1/2 tsp salt 460 ml water 2 eggs 1/4 tsp vanilla extract 1 tsp baking soda 1 tsp baking powder Cheese, condensed milk, chocolate sprinkles, or any topping you like! A VERY nonstick pan METHOD: -in a bowl, mix the flour, sugar, and salt, until combined. -Add water, and using an electric mixer (or a whisk), beat until combined into a thick but liquidy batter. Lumps are fine. -Add the eggs, and beat. You want to strengthen the gluten and incorporate air, so beat for at least 5 minutes, I did 7 minutes with my mixer but more like 10 minutes with a whisk. -It should now be completely smooth and increased in size -Whisk in vanilla, the baking soda, and powder. Beat again for 30 seconds and scrape the sides of the bowl to ensure it’s evenly distributed -Get a VERY nonstick pan, rub a small amount of oil on the pan and wipe with a dry paper towel, to create an invisible film of oil -You can divide your batter into 3 even parts for an 8 inch. nonstick, or two parts for a 9-10 inch. Thinner pancake will not have a honeycomb. -Heat over high heat. Splash some water on the pan. If it bounces and rolls on the surface, it’s ready for the batter. If it sputters and boils instantly, it’s not hot enough. -pour the measured batter into the pan. Immediately rotate the pan to thinly coat the sides, about 1cm above the batter. -Return to the flame and turn the heat to medium. -After about 1-2 minutes you should see many wet bubbles appearing on the top. At this point, you can choose to GENTLY sprinkle some sugar on the top, not too much as it can weight down the wet batter, and cover with a lid. Sugar is definitely not necessary. Then turn the heat to medium low. -Throughout the process, monitor your pancake by smell and by looking at the thin layer to gauge what the bottom looks like. You can gently peek at the bottom of the pancake to see if it’s burning. After about 5-6 minutes, if the top looks dry, it’s ready. -Carefully remove form the pan and add toppings -Enjoy! Tips: Don’t be discouraged if the first pancake doesn’t work out. Use it as an opportunity to see what is going wrong. The heat needs to be hot at the beginning to encourage the formation of the honeycomb and the dry and crunchy crust. I think you want to have the heat as high as you can without burning the pancake for this recipe—cooking low and slow prevents the dramatic honeycomb. Similarly, the timing for making these will be different for everyone’s stove and pan size. So go by appearance and smell to see if it’s ready. #martabakmanis #dessert #indonesia #internationalfood - @foodeatingfun