It’s Friyay! Very grey here though. Hopefully we’ll get some sun in the weekend because me and some of my Indonesian friends are planning to have a picnic on Sunday as well as a farewell party for a friend who’ll go back to Indonesia on Monday 😥
Anyway, if you’re following my blog, I’ve shared the recipe for Indonesian pancake here. I’ve been using that recipe until I found this one. And never go back again since then.
You see, the best way to cook Indonesian pancake is by using iron pan. Or any thick pan. And with low heat. Because our pancake is pretty thick compare to other pancakes. And by using thick pan, it will cook evenly. If you use normal non stick pan, the most common thing will happen is that the bottom will be super dark but the top will still be wet. So thick pan will make it cook evenly and will give it a nice golden brown colour.
This time I was experimenting with new pan. Got it from my mum, she only used it once and told me to just take it home with me 😛 It was a good offer, since I was actually planning to buy one for a while.
I really like the way the turned out. Cute little pancake balls. I just need more practice to make a perfect nice balls. Because they cooked very quickly. I think the best way is to put the batter into squeezey bottle, so I can work faster too. And instead of using chopped peanuts and chocolate sprinkle I used chocolate covered hazelnut.
I think I’ll keep making my Indonesian pancake this way from now on. They’re cute and less messy 😛
Indonesian Pancake Balls
- 125g all purpose flour
- 40g caster sugar
- 150ml luke warm milk
- 1/4 tsp instant yeast
- 1/4 tsp baking powder
- 1 egg
- 25g melted butter / vegetable oil
- Chocolate sprinkle / chopped chocolate bars / choco chips
- Chopped peanuts
- Grated cheese
- Jams (any kind)
- Caster sugar
- Condensed milk
- Add yeast and sugar to warm milk, stir well.
- Add baking powder to flour, mix well.
- Add the dry mixture to milk. Mix until everything incorporated.
- Let it rest for at least 30 minutes or until the batter rise.
- Add egg and melted butter to the batter and mix well before cooking it.
- Preheat a thick pan (preferably iron cast pan) until nice and hot and then lower the heat to small. Pour the batter into the pan. Spread evenly.
- Sprinkle some sugar on the wet batter evenly. Cover with lid and wait until the top is almost dry and you can see lots of holes in the pancake.
- Turn off the heat, sprinkle toppings of your choice. Fold in half, cut and serve warm.
ps: in my case, once I put the batter, I put the chocolate covered hazelnut right away and then pour some more batter and turn the balls so they cook evenly.
Until next time and have a sweet weekend!