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Indonesian martabak manis

Indonesian Martabak Manis (Sweet Pancake)

Martabak manis is a fluffy Indonesian pancake that’s folded and filled with melted chocolate, grated cheese, and condensed milk. It’s soft, buttery, and sweet with just the right balance of flavors. A perfect treat for dessert or breakfast.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Breakfast, Dessert, Snack
Cuisine: Indonesian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Batter:
  • 2 cups 250g all-purpose flour
  • ¼ cup 50g sugar
  • ½ tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp instant yeast
  • 1 ¼ cups 300ml warm milk
  • 1 tsp baking powder
For the Filling:
  • 2 tbsp butter softened
  • ½ cup 100g chocolate sprinkles
  • ¾ cup 75g grated cheddar cheese (or mozzarella for milder taste)
  • 2 tbsp condensed milk
(Optional: crushed peanuts or sesame seeds for extra crunch)

Method
 

  1. Mix the batter – In a bowl, whisk flour, sugar, salt, and instant yeast. Slowly add warm milk, stirring until smooth. Add egg and vanilla. Mix again until lump-free.
  2. Rest the batter – Cover with a towel and let it sit for 30 minutes so the yeast can do its job. Stir in baking powder just before cooking.
  3. Heat the pan – Place a non-stick skillet on medium-low heat.
  4. Cook the pancake – Pour the batter into the pan and let it spread naturally. Don’t stir. Small bubbles should form on top. Cover with a lid and cook 7–8 minutes until set and golden at the edges.
  5. Add the filling – Turn off the heat. Spread butter over the hot pancake so it melts. Sprinkle chocolate and cheese evenly, then drizzle with condensed milk.
  6. Fold and slice – Fold the pancake in half. Cut into wedges and serve warm.

Notes

  • Don’t rush the cooking. Keeping the heat low is the secret to getting the pancake cooked through without burning.
  • If you like it sweeter, add more condensed milk. For a saltier balance, use extra cheese.
  • Leftovers can be stored in the fridge for 1–2 days, but the texture is always best fresh.