Margarita's International Recipes


Martabak Manis

Indonesian Chocolate Peanut Pancake

This is a dessert recipe.

Martabak is a pancake which is filled with savory or sweet toppings and then folded over like a sandwich. It might have originated in Yemen or in Kerala, and seems to have been brought to the Bangka Belitung Islands by Muslim Tamil sailors. The transformation from a savory meal to a sweet dessert might have happened there, from where it spread throughout Indonesia. It's now a favorite dessert in the country, and countless of street vendors, as well as restaurants, in Jakarta offer it as a dinner or after-dinner fare.

This particular version calls for peanuts, chocolate sprinkles and condensed milk, but toppings such as fruits, jams and even cheese are also popular.

The recipe below make two pancakes, which you an then divide into multiple portions. I'm not offering a photo because I messed up and used a pan that had lost its nonstick coating and the pancake stuck to it. I wasn't able to remove it, but it was thick enough to cut it out of the pan and still eat it. It was delicious, but not very attractive. I would definitely make this again, however, only that next time I'd make sure to grease the pan or use one I'm sure it's 100% nonstick.


Martabak Manis


  • 2 cups all-purpose flour
  • 1/4 cup + 1 Tbsp sugar, divided
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/2 cups water
  • 1/2 tsp baking soda
  • 2 Tbsp unsalted butter
  • 1/4 cup crushed toasted peanuts or peanut butter
  • 1/4 cup chocolate sprinkles or chips
  • 1/4 cup condensed milk


In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, vanilla extract, egg and water until combined. Let the mixture rest for one hour. Whisk in the baking soda.

Heat an 8" lidded non-stick saute pan over medium heat (alternatively, add a tablespoon of batter to a regular pan and swirl all over). Add half of the batter and cook until the top starts to bubble. Sprinkle 1/2 Tbsp of sugar on top. Cover and cook until the bottom is brown and the top is cooked through.

Remove to a large plate and spread 1/2 Tbsp of butter on top. Sprinkle with the peanuts or spread peanut butter on it. Sprinkle with half the sprinkles or chips. Pour 2 Tbsp of condensed milk.

Carefully cut the pancake in two and fold one half over the other, so that the filling is touching. Spread 1/2 Tbsp of butter on top of the pancake, cut into portions and serve.

Repeat with a second pancake.

Adapted from Farah, Hani & Rani's recipe at Much Butter

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