Indonesian Stuffed Fluffy Pancake: Martabak Manis Recipe

Indonesian stuffed fluffy pancake, often called martabak manis or terang bulan, is a thick, bubbly stovetop pancake filled with butter, chocolate, cheese, peanuts, and sweetened condensed milk. This home-style version rests briefly for a light texture, then cooks covered in a skillet so the surface develops its characteristic little holes; regional and family toppings vary.

Ingredients

2 cups (250 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1 teaspoon (3 g) instant yeast
1 teaspoon (4 g) baking powder
1/2 teaspoon (3 g) fine salt
1 1/2 cups (360 ml) warm water, comfortably warm rather than hot
2 large eggs (about 100 g without shells), at room temperature
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2 g) baking soda
1 teaspoon (5 ml) neutral cooking oil, plus a little more to grease the pan
4 tablespoons (56 g) unsalted butter, softened or melted, for filling and finishing
2 tablespoons (25 g) granulated sugar, for sprinkling over the cooked pancake
1/3 cup (55 g) chocolate sprinkles or chocolate jimmies
1 cup (100 g) finely grated cheddar cheese
1/3 cup (45 g) finely chopped roasted peanuts
1/3 cup (100 g) sweetened condensed milk

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, 1/4 cup (50 g) sugar, instant yeast, baking powder, and salt. Whisking first spreads the yeast and leavening evenly, which helps the pancakes rise consistently instead of developing dense patches.
Make a smooth batter. In a separate bowl, whisk the warm water, eggs, and vanilla. Pour the liquid into the flour mixture in a steady stream, whisking as you go. Continue whisking until no dry flour remains and the batter is smooth and pourable, similar to a thick crêpe batter. A few small bubbles are fine; avoid beating it for several minutes after it is smooth.
Rest the batter. Cover the bowl and leave it at room temperature for 60 minutes. The batter should look a little aerated, with small bubbles on top. The rest gives the yeast time to work and allows the flour to hydrate. Do not leave it in a very hot place, where fermentation can become too fast and the batter may lose strength.
Prepare the leavener and pan. Stir the baking soda into 1 tablespoon (15 ml) of water taken from a small extra amount; this water is not included in the measured batter ingredients. Use a heavy 9- or 10-inch skillet with a close-fitting lid. Heat it over low to medium-low heat for several minutes, then lightly grease it with oil. A properly heated pan helps the pancake cook evenly without scorching before the middle sets.
Finish the batter. Gently whisk the baking soda mixture and 1 teaspoon (5 ml) oil into the rested batter. Stir just until combined; vigorous whisking will knock out some of the bubbles. Divide the batter into two roughly equal portions so both pancakes have a similar thickness.
Cook the first pancake. Pour half the batter into the warm skillet and tilt the pan gently to spread it into an even round. Keep the heat low to medium-low. When bubbles appear across the surface and begin to pop, sprinkle half the remaining 2 tablespoons (25 g) sugar over the top. Cover the skillet and cook for about 8 to 10 minutes, until the edges look set and the top no longer has a wet, shiny layer. If the underside is getting dark before the surface sets, lower the heat.
Check doneness and fill. Because this batter contains eggs, check the center of the thickest part with an instant-read thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Insert the probe from the side if needed so its tip reaches the center. When it reaches that temperature and the top is set, remove the pancake from the pan. Spread half the butter over the hot surface, then add half the chocolate sprinkles, cheese, peanuts, and condensed milk. Distribute the toppings evenly, leaving a small border so they do not spill out when folded.
Fold and finish the second pancake. Fold the first pancake in half over its filling and transfer it to a board. Repeat with the remaining batter and toppings. Let each folded pancake stand for 1 to 2 minutes so the cheese softens, then cut each into wedges and serve warm. If your skillet is not nonstick, wipe away any browned bits and lightly grease it again before cooking the second pancake.

Tips

Watch the heat, not just the clock. Skillet thickness and burner strength differ, so the first pancake is a useful guide. The pan should be hot enough for bubbles to form, but gentle enough that the underside does not brown too quickly. Adjust the burner before pouring the second portion.
Keep the batter airy. After the one-hour rest, stir in the baking soda gently and cook soon afterward. If the batter sits for a long time after that addition, it can lose some of its lift. Do not press down on the pancake while it cooks.
Choose finely grated toppings. Fine cheese and chopped peanuts distribute more evenly and make the pancake easier to fold. Indonesian-style chocolate sprinkles, often called meses, are traditional in many versions; ordinary chocolate jimmies are a practical substitute and taste very similar.
Adjust sweetness to taste. The filling is rich and sweet, so use less condensed milk or omit the extra sugar on the surface if you prefer. For a more savory-leaning balance, keep the butter and cheese but reduce the chocolate and condensed milk.

Serving Suggestions

Serve martabak manis warm, shortly after folding, when the butter is fragrant and the cheese is soft. Cut each pancake into small wedges because the filling is rich; two or three pieces make a satisfying snack alongside unsweetened tea or coffee. For a casual dessert spread, set out extra condensed milk, chopped peanuts, and grated cheese so everyone can add a little at the table.

The pancake is filling on its own, but fresh fruit such as orange segments, sliced mango, or berries can add a bright contrast. If serving it after a meal, cut narrower wedges and offer fruit rather than adding more toppings. A sharp knife or pizza wheel works well for clean slices; wipe the blade between cuts if melted chocolate and cheese begin to cling.

Variations

Chocolate and cheese: Keep the classic combination in the recipe, or use a slightly sharper cheddar for a salty edge against the condensed milk. Mild, finely grated gouda can stand in for cheddar, although it will taste less like the familiar Indonesian-style topping. Avoid thick cheese slices, which may not soften evenly before the pancake is ready.

Peanut-free: Leave out the peanuts and add another 1/3 cup (55 g) chocolate sprinkles, or use toasted sesame seeds for a different crunch. If serving guests with allergies, check the labels on all toppings and avoid cross-contact with utensils and work surfaces.

Coconut version: Replace the peanuts with 1/3 cup (25 g) finely shredded unsweetened coconut, lightly toasted in a dry pan and cooled. It brings a fragrant, slightly chewy texture rather than the roasted crunch of peanuts. Sweetened coconut can also work, but the overall filling will be sweeter.

Yeast-free shortcut: You can omit the yeast and the one-hour rest, but the flavor and texture will be different: the pancake will have less fermented aroma and may be less open and fluffy. Keep the baking powder and baking soda, mix the batter, let it stand for about 10 minutes, and cook it right away. Do not expect this quicker version to have quite the same texture as the rested batter.

Storage and Reheating

For food safety, refrigerate cooked pancakes within 2 hours of cooking. Store cooled wedges in an airtight container in the refrigerator for up to 3 to 4 days. If possible, keep leftover wedges in a single layer or separate layers with parchment so the sticky filling does not glue them together. The pancake is best freshly cooked; the refrigerator will soften its crisp edges and make the crumb a little denser.

Reheat one or two wedges in a covered skillet over low heat for about 3 to 5 minutes, turning once if needed, until hot throughout. A microwave also works: heat a wedge for 20 to 30 seconds, then continue in short bursts if the center is still cool. Reheated leftovers should reach 165°F (74°C). Avoid high heat, which can scorch the outside while leaving the filling cool, and do not reheat the same portion repeatedly.

For longer storage, freeze individually wrapped, fully cooled wedges in a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator, then reheat until hot throughout; the texture may be softer than when freshly made. Do not leave filled pancakes at room temperature for extended storage.

Frequently Asked Questions

What is the difference between martabak manis and martabak telur?
Martabak manis is the sweet, thick pancake described here, usually topped with butter, sweet fillings, and condensed milk before it is folded. Martabak telur is a different savory dish, commonly made with a thin wrapper and a filling that includes egg and seasoned ingredients. The names are similar, but the dishes are not interchangeable.

Why did my pancake turn out flat instead of fluffy?
Old yeast or baking powder, a very cold room, or a batter that was stirred vigorously after resting can reduce the bubbles. Check that your leavening is fresh, give the batter the full 60-minute rest, and fold in the baking soda mixture gently. A pan that is too hot can also set the bottom before bubbles have time to form across the top.

Can I make the batter ahead?
For the most reliable rise, mix and rest the batter for the stated hour, then add the baking soda immediately before cooking. You can measure the dry ingredients and wet ingredients separately ahead of time, but avoid mixing the leavening into a batter that will sit overnight. If you must refrigerate mixed batter, cover it and use it within 24 hours; bring it toward room temperature, stir gently, and expect a somewhat less airy result.

Can I use a different pan?
Yes. A heavy nonstick or well-seasoned 9- to 10-inch skillet with a lid is easiest, but a small lidded griddle can work too. A larger pan makes a thinner pancake that cooks faster and may be harder to fold, while a smaller pan makes a thicker one that needs more time over lower heat. Keep the lid on during the main cooking period so the top cooks through.

Can I make this without eggs?
Eggs help give the pancake structure and tenderness, so an egg-free version will not be identical. A commercial egg replacer may work if used according to its package directions, but results vary and the batter may need a little adjustment in thickness. Cook until the center is set and the pancake is fully cooked; check the specific replacer’s instructions as well.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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