Indonesian Chocolate Stuffed Pancake

Ingredients

• 1 cup all-purpose flour
• ½ tablespoon granulated sugar
• ¼ teaspoon kosher salt
• 1 large whole egg
• ¾ cup whole milk
• 1.5 tablespoon unsalted butter, melted
• ¼ teaspoon vanilla extract
• 3 tablespoon unsalted butter
• ½ cup roasted unsalted peanuts, finely chopped
• ½ cup dark chocolate chips
• 3 tablespoon sweetened condensed milk
• 2 tablespoon granulated sugar
• 2 tablespoon neutral oil (vegetable or canola)

Instructions

1. 1

   In a large mixing bowl, whisk together 1 cup all-purpose flour, 0.5 tablespoon granulated sugar, and 0.25 teaspoon kosher salt until evenly combined. Create a well in the center of the flour mixture.

2. 2

   Crack 1 large egg into a separate small bowl and beat gently with a fork. Pour the beaten egg into the well along with 0.75 cup whole milk, 1.5 tablespoons melted unsalted butter, and 0.25 teaspoon vanilla extract.

3. 3

   Using a whisk, slowly incorporate the flour from the sides of the well into the wet ingredients, stirring from the center outward in a gentle circular motion until no dry flour streaks remain. The batter should be smooth, thin, and pourable like crepes. Let it rest at room temperature for 15 minutes — this allows the flour to fully hydrate and the gluten to relax, giving you tender, lacy pancakes.

4. 4

   While the batter rests, prepare the filling: in a small saucepan over medium-low heat, melt 3 tablespoons unsalted butter until it foams gently, about 1-2 minutes. Watch carefully — you want melted butter, not browned.

5. 5

   Add 0.5 cup finely chopped roasted unsalted peanuts, 0.5 cup dark chocolate chips, 3 tablespoons sweetened condensed milk, and 2 tablespoons granulated sugar to the melted butter. Stir constantly with a wooden spoon until the chocolate is completely melted and the mixture is smooth and glossy, about 2-3 minutes. The filling should be thick enough to hold a peak when you lift the spoon. Transfer to a small bowl and let cool to room temperature, stirring occasionally — this prevents the filling from melting the dough when you add it.

6. 6

   Place a 12-inch nonstick skillet or crepe pan over medium heat. Let it preheat for 1-2 minutes until a drop of water dances briefly on the surface — you want it hot but not smoking, as high heat will burn the delicate crust.

7. 7

   Lightly brush 1 tablespoon neutral oil across the entire surface of the hot skillet. Pour approximately 0.5 cup batter into the center of the skillet and immediately tilt and rotate the pan in a circular motion for 2-3 seconds, allowing the batter to spread into a thin, even 9-10 inch round. The edges should look lacy and slightly set after 30-40 seconds.

8. 8

   Once the bottom is set and pale golden (you'll see it doesn't move when you gently shake the pan), spoon about 3 tablespoons of the chocolate-peanut filling onto one half of the pancake in a thick line, leaving a 1-inch border from the edge. The filling should look thick and glossy, not runny.

9. 9

   Working quickly but carefully, fold the unfilled half of the pancake over the filling-covered half, creating a half-moon shape. Press gently with a thin spatula or the back of a spoon to seal the edges — you're pressing the dough together, not compressing the filling.

10. 10

    Let the folded martabak cook for another 1-2 minutes, shaking the skillet gently once or twice to prevent sticking. The bottom should turn a deep golden brown with crispy, caramelized edges. You should hear a gentle sizzle and smell toasted chocolate and peanuts.

11. 11

    Flip the martabak very carefully with a wide fish spatula (going under the entire half-moon), and cook the second side for another 1-2 minutes until it's also golden brown and crispy. If the filling starts leaking slightly, don't panic — this is normal and adds to the appeal. Lower the heat slightly if the exterior is browning too fast before the filling warms through.

12. 12

    Transfer the cooked martabak to a cutting board. Using a sharp knife or kitchen scissors, cut it into 4-6 triangular pieces while still warm — the filling will be molten and gooey inside, so work quickly. You'll see chocolate and peanut strands stretching as you cut, which is perfect.

13. 13

    Repeat steps 2-7 with the remaining batter and filling, brushing the skillet with the remaining 1 tablespoon neutral oil before pouring the second martabak. Serve both martabaks warm, with pieces arranged on plates so the glossy filling is visible.

Tools you’ll need

• large mixing bowl
• whisk
• small bowl
• fork
• small saucepan
• wooden spoon
• 12-inch nonstick skillet or crepe pan
• wide fish spatula
• cutting board
• sharp knife or kitchen scissors

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min