Martabak manis (thick sweet pancake with chocolate and peanuts)

Time: 1 hr 20 min (about 25 min hands-on)8 slicesapprox. 330 kcal / serving (estimated)approx. 9 g protein / serving

An Indonesian and Malay evening street sweet: a thick, bubbly, soft pancake, folded closed with butter, chocolate, peanuts and condensed milk.

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Method

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Mix the flour, sugar, baking powder, the first batch of bicarbonate of soda and the salt, then whisk in the egg and lukewarm milk into a smooth, thick pancake batter. Cover and rest for 1 hour.
Stir the sugar and the bicarbonate of soda dissolved in water into the rested batter; it will become bubbly.
Heat a 24 cm heavy-bottomed (cast-iron) pan well over low heat, and grease lightly with a little butter.
Pour in the batter (about 2 cm thick), brushing some up the side too, and cook over low heat. Once bubbles appear on top, sprinkle with 1 tsp sugar, and cover.
Cook covered for a further 8-10 minutes, until the top has fully set and the bottom is deep golden.
Turn out, generously butter the bubbly top, sprinkle with chocolate and peanuts, and drizzle with condensed milk.
Fold in half, butter the outside too, and serve warm, cut into slices.

A Receptnaptár original recipe. Calories and protein are estimated.

Slow cooking is the secret: over high heat, the bottom burns before the top sets.
Cheese, coconut or sesame seeds are also traditional fillings.