Indonesian Sweet Stuffed Pancake

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This beloved Indonesian street food pancake is famous for its thick, fluffy body topped with a honeycomb of tiny holes that catch sweet, melty fillings. Served warm and folded like a half-moon, it's stuffed with roasted peanuts, chocolate sprinkles, cheese, and a generous drizzle of condensed milk.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 88 gCarbs
• 4 gFiber
• 38 gSugar
• 19 gProtein
• 480 mgSodium
• 340 mgPotassium
• 230 mgCalcium
• 4.5 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pancake batter

• 2 cups (250 g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp instant yeast
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk, lukewarm
• 3/4 cup (180 ml) water, lukewarm
• 2 tbsp melted unsalted butter
• 1/2 tsp pandan paste (optional, for color and aroma)

For the sweet filling

• 1/2 cup (70 g) roasted skinless peanuts, coarsely crushed
• 1/3 cup (55 g) chocolate rice sprinkles (meises)
• 1/2 cup (55 g) grated cheddar or young mozzarella
• 1/3 cup (80 ml) sweetened condensed milk
• 3 tbsp unsalted butter, softened

Directions

1. In a large bowl, whisk together flour, sugar, yeast, baking powder, and salt. Add eggs, milk, water, and pandan paste if using; whisk until smooth, then cover and let rest 45-60 minutes until bubbly on top.
2. Stir the melted butter into the rested batter; consistency should be thinner than American pancake batter, similar to a crepe.
3. Heat a 10-inch (25 cm) non-stick skillet over medium-low heat and lightly brush with butter. Pour about 1/2 cup (130 ml) of batter and swirl to coat evenly.
4. Cook undisturbed for 4-5 minutes until the surface is covered in small holes and the edges look set and lightly golden; do not flip the pancake.
5. Scatter the surface with 2 tbsp crushed peanuts, 2 tbsp chocolate sprinkles, and 2 tbsp grated cheese. Drizzle with about 1 tbsp condensed milk in a zig-zag pattern.
6. Fold the pancake in half over the filling, press gently with a spatula, and cook 1 minute more to melt the cheese through.
7. Slide onto a board, brush the top with softened butter, and slice into 3-4 wedges. Repeat with remaining batter and filling, wiping the pan between batches.
8. Serve immediately while the cheese is still stretchy and the pancake is warm.
9. Optional: dust lightly with powdered sugar or extra condensed milk before serving.

Cook’s Notes

• Resting the batter is essential: the yeast produces the signature honeycomb texture that holds the sweet fillings.
• Use medium-low heat so the center cooks through without burning the bottom; resist the urge to flip.
• Traditional Indonesian vendors use a mix of cheddar and a mild processed cheese for extra stretchy melt.
• For savory variation, swap the sweet filling for a spiced egg, minced meat, and scallion mixture and skip the condensed milk.
• Best enjoyed fresh off the pan; leftovers can be refrigerated and briefly reheated in a dry skillet.

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