Strawberry & Dark Chocolate Stuffed Pancake (Strawberry & Dark Chocolate Martabak)

A thick Indonesian pancake stuffed with sweet strawberry sauce and shaved dark chocolate. Folded over in a half-moon shape then brushed with butter and drizzled with strawberry sauce.


INGREDIENTS

Strawberry & Dark Chocolate Stuffed Pancake (Strawberry & Dark Chocolate Martabak):

15 cups Whole milk, warm (110°F)
3 ½ tablespoons Active dry yeast
20 cups All-purpose flour
6 ½ tablespoons Granulated sugar
5 tablespoons Baking powder
2 tablespoons Kosher salt
20 each Eggs, whole
1 ¼ cups Butter, softened, divided
10 cups Strawberry sauce, sub-recipe
2 cups Dark chocolate, shaved

Strawberry Sauce:

5 cups DOLE® Chef-Ready Strawberry Frozen Purée, thawed
15 cups DOLE Chef-Ready Cuts Diced Strawberries, thawed, divided
3 tablespoons Lemon juice

STEPS

Strawberry Sauce:

  1. In a small saucepan, combine DOLE Chef-Ready Strawberry Frozen Purée, 5 cups of DOLE Chef-Ready Cuts Diced Strawberries, and lemon juice.
  2. Bring mixture to a simmer and cook for 3-4 minutes or until mixture has reduced by a quarter and begins to thicken.
  3. Remove from heat. Fold in the remaining diced strawberries and set aside.

Strawberry & Dark Chocolate Stuffed Pancake:

  1. In a large saucepan, gently warm milk over medium heat until it reaches 110°F.
  2. Turn off the heat, add yeast, then set aside.
  3. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and kosher salt. Add eggs and warm milk to dry ingredients, whisking to combine. Do not overmix.
  4. Heat a 12-inch nonstick pan over medium heat and melt 1 Tablespoon of butter.
  5. Add 2 ¼ cups of batter to the pan, swirling it around all sides of pan and cook for 2-3 minutes until the bottom begins to brown. Reduce heat to low and cover.
  6. Cook the pancake for another 5-7 minutes or until the top is completely dry.
  7. Spread another ½ Tablespoon of butter onto the pancake then drizzle ½ cup of strawberry sauce and top with 4 teaspoons of shaved chocolate.

TO SERVE:

  1. Fold pancake in half, brush with remaining ½ Tablespoon of butter and serve with the remaining ½ cup of strawberry sauce.
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Yield: 10 portions
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