Super Easy Martabak/Indonesian Pancake Recipe

A
1 tablespoon sugar
3/4 teaspoon instant yeast
3/4 teaspoon baking soda

1 egg

B
5 tablespoon bread flour or all purpose flour
1 tablespoon corn flour

180 ml Water

1. Add enough water to dissolve ingredients A (about 3-5 tablespoon)
2. Add one egg, and mix well (just use hand mixer)
3. Add B in to previous mixture
4. Add enough water (about 180 ml), can add more if the mixture is too thick
5. Mix well, until no more lump of flour.
6. Place it in refrigerator for use the next day.

Fillings:
1. 1-2 Tablespoon Butter
2. Chocolate Sprinkles (Ceres)
3. Cheese (Optional)
4. Coarse Ground Peanuts
5. Sesame seed (optional)
6. 1 tablespoon condensed milk

Next Day,
1. Preheat pan. I used a nonstick korean brand pan. This pan is made from Marble. I found this type of pan is the best type that I can use in Singapore. Since it's made from Marble, the bottom of the pan is evenly heated (which is a key to get a good Martabak). When you start to see holes, put in some sugar on top, and close the pan with lid. Let it cook for a few minutes.

(When you see something like this, add sugar and close with lid)

2. When the surface is almost dried, off the heat, you can spread with 1-2 tablespoon of butter. Add chocolate sprinkles, coarse ground peanuts, sesame seed, and 1 tablespoon of condensed milk. Fold and cut into pieces. You may spread some butter on the skin as well.