How to Make Perfect Martabak Keju (Indonesian Cheese Thick Pancake)

Martabak Keju (Indonesian Cheese Thick Pancake).Waffle batter will be made ahead and refrigerated for later use. Store in an airtight container within the fridge for up to 5 days. Earlier than using, stir effectively. Some discoloration and graying can occur. Stirring will trigger this discoloration to go away.

You can cook Martabak Keju (Indonesian Cheese Thick Pancake) using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Martabak Keju (Indonesian Cheese Thick Pancake)

1. It's 150 ml of AP flour.
2. Prepare 1/2 tsp of yeast.
3. Prepare 1/2 tsp of baking powder.
4. Prepare 4 tbsp of sugar.
5. You need 1 of big egg (or 2 small ones).
6. It's 1 pinch of salt.
7. Prepare 100 ml of water.
8. You need 1/2 tsp of vanilla extract.
9. Prepare 1/2 tsp of oil (for the pan).
10. Prepare 2 tsp of sugar (for filling).
11. It's 4 tbsp of condensed milk (for filling).
12. You need 60 gr of mild cheddar cheese (for filling).
13. It's 2 tsp of butter (for filling).

Martabak Keju (Indonesian Cheese Thick Pancake) step by step

1. Combine all except the ingredients for filling. Mix well. Set aside for 15-20 minutes..
2. Coat the cast iron with oil. (I wet a tissue paper with oil and coat the cast iron pan) Heat the pan. Use the lowest setting..
3. Carefully pour the batter and swirl the pan a bit. When it's bubbly and half-cooked, pour 1 tsp sugar on it. Cover the pan (I used aluminum foil) and wait..
4. When the pancake is done (the batter has dried and the color has changed), carefully remove it from the pan..
5. Slather 1 tsp butter to the pancake. Drizzle about 2 tbsp condensed milk and 30 gr grated cheese..
6. Cut according to your preference. Enjoy!.

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