4 Serves
77 Mins
8 g
70 g
25 g
In a large mixing bowl, whisk together the flour, sugar, yeast, and water to create a smooth batter. Cover and let it rest for 30 minutes to develop the texture.
Ingredients, vitamins, and health benefits
All Purpose Flour
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TurkishVitamin E
5 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
25 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
78 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
16 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Stir the baking soda into the batter just before cooking. Heat the martabak pan over medium-low heat and lightly grease it with a small amount of cooking oil.
Pour the batter into the hot pan and tilt it to create a thin crust around the edges. Cook until bubbles form on the surface and the bottom is golden brown.
Remove the pancake from the pan, spread generously with butter, and sprinkle with chocolate sprinkles, crushed peanuts, and a drizzle of condensed milk. Fold the pancake in half and slice into serving pieces.
Cooking Oil
Baking Soda
Salted Butter
Condensed Milk
Chocolate sprinkles
Crushed peanuts
Vitamin A
41 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
25 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
78 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
16 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
8
g38
g20
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CzechZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µg