Step 1

Add flour, sugar, salt, baking powder, milk powder in a mixing bowl and whisk to combine. Add water. Use a hand mixer or a stand mixer (with a paddle attachment) to beat the batter, about 5 minutes with a stand mixer and 10 minutes with a hand mixer. This step is to form a gluten. We want a soft yet chewy texture for this type of pancake (it's different from a typical pancake where we don't want to over stir the batter).

Step 2

The amount of water you need may differ slightly, as some brands of flour absorb water differently. If the mixture ends up like a dough instead of a batter, try adding water, one tablespoon at a time until you get the consistency as shown in the video.

Step 3

Cover and let it rest for 1 hour at room temperature

Step 4

After 1 hour, add the egg and vanilla extract and whisk to mix everything. Don't add the baking soda solution yet until you preheat your pan (which is the next step below)

Step 5

PLEASE READ: The honeycomb texture will only form if there's enough heat and the heat is even throughout the pan. If you have a thick non-stick skillet pan, use it. That's the best in distributing heat and preventing the bottom of the pancake from getting too dark. If you have just a regular non-stick pan like I am, we need to make sure we preheat it well beforehand. I used to cook over low heat and the honeycomb texture isn't consistent. We need to preheat the pan really well before we start to cook the pancake. I've found that this is the key for that honeycomb texture to form consistently (I've made 5 in one week LOL)

Step 6

Preheat the pan for at least 5 minutes over medium heat. We don't want high heat, but we need enough heat for that honeycomb texture to form. I hope it makes sense. Too low of a heat, the honeycomb texture won't be able to form and your pancakes will be rubbery and tough

Step 7

Drizzle few droplets of water on the pan. If it sizzles vigorously, the pan is ready. Remember to use MEDIUM heat, not high heat, not low heat.

Step 8

Mix the baking soda with water mixture and then pour it into the batter and whisk to combine

Step 9

Very gently pour the batter onto the pan and then tip the pan slightly in a circular motion to let the batter coat the side of the pan all around. This will form a crispy crust later

Step 10

Bubbles will start to appear almost immediately. These bubbles are your honeycomb texture later on. When you see the bubbles have appeared almost covering the entire surface of the pancake, sprinkle with 1 Tbsp of sugar evenly throughout the pancake. You can turn down the heat a notch after this so the bottom of the pancake won't get too dark. DO NOT sprinkle the sugar too early before the bubbles form on top all over. The bubbles won't appear anymore after that.

Step 11

Cover with a lid and let the pancake cook for 5 minutes or until the top is no longer wet. The sides and bottom should be golden brown (not burned), the sides will be crispy and the center of the pancake will spring back slightly when you touch it. You can lower the heat a notch to let the pancake cooked through

Step 12

Remove from the heat source and transfer martabak to a large plate. Quickly spread with more butter all over. Cut the pancake into half, but not, cutting through, just so that it's easier to fold over later

Step 13

Top with toppings of your choice such as chocolate sprinkles, cheese, peanuts, and then drizzle withcondensed milk. Gently flip half of the martabak over to the other half to form a half-circle sandwich

Step 14

Mix the finely ground peanut with sugar. Set aside.

Step 15

Sprinkle the peanut topping all over the surface and then gently fold over to form a half-circle sandwich

Step 16

You can spread with more butter on top of the pancake (I didn't do this) and cut into about 6 pieces or whatever size you prefer. Serve immediately