Recipe: Appetizing Martabak/Indonesian style thick pancake with natural yeast

Martabak/Indonesian style thick pancake with natural yeast. Great recipe for Martabak/Indonesian style thick pancake with natural yeast. Using my sourdough starter to make martabak / Indonesian thick pancake. In a large mixing bowl, stir in flour, salt and baking powder until combined.

Lately, the increase in modern bakeries gave rise to a variety of fusion flavours, like what I did this time, making it with chocolate flavor and in a mini version. The martabak manis (sweet Indonesian pancake) is a warm, chewy, soft, sweet, and gooey street snack that's to die for. I remember the first time I visited Jakarta, I tried the popular martabak manis (sweet Indonesian thick pancake). You can have Martabak/Indonesian style thick pancake with natural yeast using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Martabak/Indonesian style thick pancake with natural yeast

1. It's 100 gr of all purpose flour.
2. It's 50 gr of sourdough starter (fed).
3. You need 2 tbsp of sugar.
4. It's 150 ml of milk.
5. It's pinch of salt.
6. Prepare 1 of egg.
7. You need 2 tbsp of melted butter/margarine.
8. Prepare 1/4 tsp of baking soda.
9. You need 3 tbsp of ground nuts.
10. Prepare 1 tbsp of sugar.
11. You need 2 tbsp of chopped chocolate/flakes.
12. You need 1 tsp of extra butter.

I totally fell in love with it on the first bite! Baking soda is the only leavener used in this recipe. In fact, it is also the only leavener that should be used in any Martabak recipes. It will result in a yeast-y taste and dry-cake-like texture.

Martabak/Indonesian style thick pancake with natural yeast instructions

1. Mix the sourdough starter with milk (luke warm), add sugar and flour. Mix it well with whisk. Keep it aside for 30 minutes..
2. After 30 minutes, mix in an egg and melted butter. Whisk it well..
3. Heat non-stick pan, add little butter on the pan and swirl it around..
4. Add 1/4 tsp baking soda into the batter. Mix it well..
5. Lower the heat, pour in the batter into the pan. Cook it with low heat and cover the pan with a lid/plate..
6. Cook it until air bubbles appear in the pancake. Sprinkle the extra sugar on it. Cover it again and cook it until well done..
7. Using spatula and go around the rim of the pancake to ensure it is not stick on the pan and have a look on the bottom of the pancake..
8. Cook it for around 10-12 minutes. When the bottom side is golden brown, the pancake is ready..
9. Remove it out on the plate/cutting board..
10. Smear extra butter on top of pancake, add choice of toppings such as chocolate, cheese, ground nuts, etc..
11. Fold it into two and smear butter on top of it. Slice it..
12. .

A good Martabak texture is fluffy, elastic, spongy, moist and airy. is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes as "terang bulan" or "kue pinang bangka". Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. In a bowl, whisk together plain flour, baking powder and salt.

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