Rainbow Martabak with Nutella^®

METHOD

1. 

   In a bowl, beat the egg with the milk, mix well and set it aside.

   Melt butter with low heat. Set it aside.

   Mix cake flour, sugar, baking powder, baking soda. Mix well.

   Add the egg mixture to the dry mixture, mix well.

   Add the melted butter, mix well until smooth.

   Let it rest for 10 - 15 minutes.

   Divide the batter equally between 3 bowls.

   Note: Pancake batter can be kept in fridge for 3-4 days.

   Colour the 1st bowl with green coloring, the 2nd bowl with red food coloring, and the 3rd bowl with blue food coloring.

   Pour the batter into a measuring jug.

   Heat a nonstick pan with low heat.

   Pour roughly 3 tbsp of batter into the pan.

   Wait until bubbles form on top of the pancake, and sprinkle a little bit of sugar on top, close with lid, wait for it until it’s fully cooked.

   Put Nutella^® on a pastry bag.

2. 

   After the martabak is cooked, while it is still warm, spread 0.5 tsp butter on top ant spread it all over the top of the martabak. Let it cool.

   Drizzle nutella over the buttered area, and spread it evenly.

   Sprinkle toasted hazelnut on top half of the martabak.

3. 

   Fold the martabak over, and press the edges with your fingers.

   Do this for all the martabak.

   Cut the martabak in half, and arrange it on a plate nicely.