Martabak Manis- Indonesian pancakes with chocolate and peanuts

Name: Martabak Manis- Indonesian pancakes with chocolate and peanuts
Prep time: 1 h 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: ¼ cup tapioca starch; 1 ⅔ cup water; ¼ cup granulated sugar; 2 teaspoons canola oil; 1 ½ teaspoon vanilla extract; 2 ⅓ cups all-purpose flour; ¼ cup water; 1 teaspoon baking powder; ½ teaspoon baking soda; ⅓ cup vegan butter; 2 tablespoons granulated sugar; ⅓ cup condensed coconut milk or condensed oat milk; ½ cup roughly chopped semi-sweet chocolate chips; ½ cup chopped unsalted dry roasted peanuts

User Reviews

5.0

12 reviews

Excellent

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 20 mins
Servings
6 servings
Calories
514 kcal
Course
Dessert
Cuisine
Indonesian

Martabak Manis- Indonesian pancakes with chocolate and peanuts

Joelle Ward

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Oh, Sweet Martabak – the craziest, fluffiest, vegan pancakes you've ever tasted! Picture this: velvety chocolate and crunchy peanuts dancing together inside a pancake party that’s dripping with sweet condensed coconut milk. Brace yourself for a taste explosion that defies all pancake norms. Martabak Manis, where crazy divine flavors meet your wildest vegan pancake dreams!

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Ingredients

Servings

Batter

¼ cup tapioca starch
1 ⅔ cup water or pandan juice
¼ cup granulated sugar or coconut sugar
2 teaspoons canola oil or vegetable oil
1 ½ teaspoon vanilla extract
2 ⅓ cups all-purpose flour

Leavening solution

¼ cup water
1 teaspoon baking powder
½ teaspoon baking soda

Toppings

⅓ cup vegan butter room temperature
2 tablespoons granulated sugar or to taste
⅓ cup condensed coconut milk or condensed oat milk
½ cup roughly chopped semi-sweet chocolate chips
½ cup chopped unsalted dry roasted peanuts

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Instructions

In a mixing bowl, combine tapioca starch, water (or pandan juice), granulated sugar (or coconut sugar), canola, or vegetable oil, and vanilla extract. Whisk until well combined.
Add all-purpose flour gradually while continuing to whisk until a smooth batter forms.
Allow the batter to rest for 1 hour, covered, to undergo the autolyse stage.
After the autolyse, in a separate small bowl, mix water, baking powder, and baking soda to create the leavening solution.
Pour the leavening solution into the batter and whisk until fully incorporated.
Heat a large non-stick pan over just-slightly-lower-than-medium heat. Add a tiny amount of vegan butter to the pan if you are not using a non-stick pan.
Pour a big ladleful of batter (about half of the batter you mixed) onto the pan and quickly tilt the pan in a circular motion to spread the batter thinly and create a crisp edge that extends about one inch (2.5 cm) up the side of the pan.
Cover the pan with a lid and let the pancake steam for a couple of minutes until the surface starts to bubble but is still a little wet looking.
Sprinkle granulated sugar over the bubbling surface of the pancake to help open up the bubbles and create the porous honeycomb texture.
Once the batter is mostly set up and is no longer liquid looking, uncover the pan and brush the surface of the pancake with vegan butter, ensuring it is evenly distributed.
Sprinkle chopped semi-sweet chocolate chips onto the surface of the pancake and allow them to melt slightly as the pancake continues to cook for 30 seconds.
Transfer the Martabak Manis to a cutting board, sprinkle liberally with chopped peanuts and fold one half of the pancake over, forming a half circle sandwich.
Cut into square portions.
Plate the portions and drizzle with condensed coconut milk and garnish with more chopped peanuts for added crunch and flavor.
Repeat the process with the second half of the batter to make another few servings.

Equipments used:

Notes

If you are using a non-stick pan, there is no need to add fat. If you are using a cast iron skillet or other similar frying pan, add a very small amount of vegan butter to grease the pan. Do not add so much fat that the batter is frying in the pan. Too much fat will make it hard to achieve the crisp edges that extend up the sides of the pan, and the oil will cause the sides to slump back down.
If you have a pan with a glass lid, that makes it easier to see how quickly the pancake is cooking so you can sprinkle the sugar on top at the right moment.

Nutrition Information

Show Details

Calories 514kcal (26%) Carbohydrates 65g (22%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 1mg (0%) Sodium 302mg (13%) Potassium 250mg (7%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 487IU (10%) Vitamin C 0.1mg (0%) Calcium 68mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 514 kcal

% Daily Value*

Calories	514kcal	26%
Carbohydrates	65g	22%
Protein	9g	18%
Fat	25g	38%
Saturated Fat	9g	45%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	1mg	0%
Sodium	302mg	13%
Potassium	250mg	5%
Fiber	4g	16%
Sugar	19g	38%
Vitamin A	487IU	10%
Vitamin C	0.1mg	0%
Calcium	68mg	7%
Iron	4mg	22%