Martabak Manis (Sweet Pancake)

Ingredients

• 2 cups All-Purpose Flour
• 1/4 cup Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2 tablespoons Flaxseed Meal
• 6 tablespoons Water
• 1 1/2 cups Coconut Milk
• 2 tablespoons Vegetable Oil
• to taste Toppings: Chocolate Sprinkles, Roasted Peanuts, Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 2 tablespoons of Flaxseed Meal with the 6 tablespoons of Water. Stir them together and let the mixture sit for 5 minutes until it thickens.
2. 2In a large mixing bowl, combine the 2 cups of All-Purpose Flour, the 1/4 cup of Sugar, the 1 teaspoon of Baking Powder, and the 1/4 teaspoon of Salt. Whisk these dry ingredients together thoroughly.
3. 3Add the thickened flaxseed meal and water mixture, the 1 1/2 cups of Coconut Milk, and the 2 tablespoons of Vegetable Oil to the dry ingredients in the large mixing bowl. Mix well with a whisk or spatula until a smooth batter forms, ensuring there are no lumps.
4. 4Heat a non-stick skillet (e.g., a 25.4 cm or 30.48 cm non-stick skillet) over medium heat, which is approximately 148.9-162.8°C or 150-165°C. Once the skillet is heated, pour 1/2 cup of the batter onto the skillet and gently spread it out to form a circular pancake, about 15.24-17.78 cm in diameter.
5. 5Cook the pancake for 3-5 minutes, until bubbles begin to form on the surface and the edges appear set. The bottom should be golden brown when lifted slightly with a spatula. Carefully fold the pancake in half using a spatula, then cook for an additional 1 minute on each side until both sides are lightly golden and the pancake is cooked through. Remove the cooked pancake from the skillet and place it on a plate.
6. 6While the pancake is still warm, sprinkle the inside with Chocolate Sprinkles and Sugar, to taste. Cut the folded pancake into wedges (e.g., 2-3 wedges per pancake) and serve warm.

Substitutions

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