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Crispy Thin Martabak

Course Snack
Cuisine Indonesian
Keyword crispy thin pancake, martabak, martabak tipker, pancake
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour



  • 1 cup All-purpose Flour
  • cup Rice Flour
  • ½ cup Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Vanilla Extract
  • 1 Egg
  • ¾ cup Water


  • ¼ cup Chocolate Sprinkle
  • ¼ cup Cheddar Cheese grated
  • ¼ cup Sweetened Condensed Milk
  • 2 tbsp Butter



  1. Mix all the ingredients for the batter until smooth and evenly mix. Set aside and let it rest for 1 hour.

  2. After 1 hour, add baking soda. mix until combined


  1. Preheat non-stick skillet over low heat then pours the batter onto the pan then coat the pan as thin as you can. To make the side part crispy, coat the side of the pan slightly all-around using a ladle.

  2. When bubbles start appearing, sprinkle it with granulated sugar evenly.

  3. Cover the pan and let the pancake cook until the sides and bottom are nice and golden.


  1. Transfer the pancake to a big plate and quickly spread it with butter all over.

  2. Top some of the crispy thin martabak with a chocolate sprinkle, and sweet condensed milk and some with grated cheddar cheese, and sweet condensed milk.

  3. Fold thin martabak into half then spread with more butter on top of the pancake and cut into 6 pieces.

  4. Serve and enjoy!

Recipe Notes

  • You can make this quickly. Serve with large portions for all your family. Adjust this recipe if it's double the recipe or even more if you want to make more martabak.
  • If you are thinking of adding milk to the batter, you can add it. However, this is different from the classic authentic taste of this Indonesian pancake.
  • Don't even think about replacing butter with oil. That will make these Indonesian pancakes greasy.
  • Clean your pan if you feel a lot of dried martabak remnants are getting in the way. That's to make the skin is not textured.
  • Make sure the butter doesn't burn before you pour the batter into the pan.
  • Every time you want to pour the dough to cook it, stir the dough first.
  • Remember! Pour enough batter to have a thin layer. A thin layer will make it dry and crispy.
  • Control the heat of your stove. Medium heat is my mainstay when cooking this martabak. You can readjust the heat once the martabak has turned brown.
  • Medium heat will make it cook faster and more controlled. Make sure not to burn it, just make it golden brown in the photo. If they aren't golden brown yet, your pancakes will not be crispy, still floury, and thick.