Easy Indonesian Thick Pancake (Martabak Manis) with Sweet & Savory Fillings
If there is one street food experience that completely redefines what a pancake can be, it’s Martabak Manis.
Golden, butter-soaked Martabak Manis loaded with sweet and savory toppings.
Also known as Terang Bulan (meaning "full moon" due to its round shape), this Indonesian staple isn't your average fluffy breakfast stack. It’s thick, delightfully chewy, butter-soaked, and packed with a signature honeycomb structure that soaks up every bit of topping.
The best part? You don't need a street vendor's specialized brass pan to make this at home. A good non-stick skillet or cast-iron pan will give you that irresistible golden crust and soft, airy interior.
What Makes Martabak Manis So Special?
Unlike Western pancakes, Martabak Manis relies on a yeast- or baking soda-activated batter rested long enough to build tiny air pockets. When cooked slowly on medium heat, those pockets pop, creating a web of vertical "tunnels" designed specifically to hold melted butter, condensed milk, and toppings.
And while the sweet options are legendary, the sweet & savory combo (think sharp shredded cheddar paired with sweet chocolate and rich condensed milk) is where the real magic happens.
"The contrast between salty melted cheddar cheese, rich chocolate, and creamy condensed milk creates a flavor profile that sounds wild on paper—but tastes absolutely heavenly."
Ingredients
| Category | Ingredients |
|---|---|
| For the Batter |
• 1 ½ cups (190g) all-purpose flour • 2 tbsp sugar • ½ tsp salt • ½ tsp baking powder • 1 large egg • ¾ cup (180ml) water or milk • ½ tsp vanilla extract |
| Batter Activation |
• 3 tbsp water • ½ tsp baking soda (added right before cooking) |
| To Prep & Cook |
• 1–2 tbsp granulated sugar (for sprinkling) • 2–3 tbsp salted butter (for brushing) |
| Fillings & Toppings |
• Shredded sharp cheddar cheese • Chocolate sprinkles (meises) or Nutella • Crushed toasted peanuts & sesame seeds • Sweetened condensed milk |
Step-by-Step Instructions
Step 1: Whisk & Rest the Batter
- In a medium bowl, combine the flour, 2 tablespoons of sugar, salt, and baking powder.
- In a separate cup, whisk together the egg, 3/4 cup water (or milk), and vanilla extract.
- Pour the liquid into the dry ingredients and whisk vigorously for 2 to 3 minutes until smooth and bubbly.
- Cover the bowl with a clean towel and let it rest at room temperature for at least 1 hour (up to 2 hours) to allow air pockets to develop.
Step 2: Activate the Batter
- In a small cup, dissolve the ½ tsp baking soda in 3 tbsp water.
- Stir this mixture thoroughly into the rested pancake batter right before you start cooking.
Step 3: Cook to Honeycomb Perfection
- Heat a heavy non-stick skillet or cast-iron pan over low-to-medium heat. (Test heat: a drop of water should sizzle gently).
- Pour the batter into the center. Swirl the pan slightly so the batter creeps up the sides about half an inch to form a crispy edge.
- Cook uncovered over low heat. As heat builds, small bubbles will begin to rise and pop, forming the iconic honeycomb texture.
- When the surface is covered in popped bubbles and about 80% set, sprinkle 1–2 teaspoons of sugar across the top.
- Cover the pan with a lid and cook for another 2–3 minutes until the top is set and no longer wet.
Look for those distinct honeycomb tunnels before adding your toppings!
Step 4: Butter, Load & Serve
- Transfer the hot pancake onto a cutting board. Immediately smear a generous tablespoon (or two) of salted butter all over the surface.
- Scatter your chosen fillings evenly (e.g., half chocolate sprinkles and peanuts, half shredded cheddar cheese, drizzled generously with condensed milk).
- Cut the pancake down the middle into two half-moons and fold one half over the other to form a sandwich.
- Brush the outer crust with a bit more butter, slice into bite-sized rectangles, and enjoy warm!
💡 Blogger's Tips for Success
- Don't Rush the Rest: Giving the batter 1 hour to rest is essential for gluten relaxation and creating dramatic vertical air tunnels.
- Keep the Heat Low: High heat will scorch the bottom crust before the interior gets a chance to bubble up properly.
- Use Salted Butter: The salty butter cuts through the sweet toppings and ties the cheese and chocolate together seamlessly.
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