Surinamese-style Stuffed Pancakes

Ingredients

In Surinamese cuisine, Martabak is adapted to include a wider variety of vegetables and spices, reflecting the diverse cultural influences in Suriname. The Surinamese version also often includes ground meat, such as beef or chicken, in the filling, adding a savory element to the dish. We alse have the original recipe for Martabak, so you can check it out.

• For the pancake batter: For the pancake batter:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• Vegetable oil, for frying Vegetable oil, for frying
• For the filling: For the filling:
• 1 pound (450g) ground meat (beef or chicken) 1 pound (450g) ground meat (beef or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 carrot, grated 1 carrot, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, and salt for the pancake batter.
2. 2.
   In a separate bowl, beat the eggs and milk together, then gradually add the wet mixture to the dry ingredients, whisking until smooth.
3. 3.
   Heat a small amount of vegetable oil in a non-stick skillet over medium heat.
4. 4.
   Pour a ladleful of the pancake batter into the skillet and spread it evenly to form a thin pancake.
5. 5.
   Cook the pancake for 2-3 minutes until the edges start to crisp up, then flip it over and cook for another 2 minutes. Repeat with the remaining batter.
6. 6.
   In a separate pan, heat some oil and sauté the onions and garlic until translucent.
7. 7.
   Add the ground meat and cook until browned. Then, add the bell pepper, carrot, cumin, coriander, turmeric, chili powder, salt, and pepper. Cook for another 5 minutes until the vegetables are tender.
8. 8.
   Place a spoonful of the filling onto one half of each pancake, then fold the other half over to form a half-moon shape.
9. 9.
   Heat a little oil in a skillet and cook the stuffed pancakes for 2-3 minutes on each side until golden brown and crispy.
10. 10.
    Serve the Surinamese-style Stuffed Pancakes hot and enjoy!

Treat your ingredients with care...

• Ground meat — Ensure the meat is fully cooked before adding the vegetables to the filling mixture.
• Bell pepper — For a milder flavor, remove the seeds and white membrane before chopping.
• Turmeric — Be cautious as turmeric can stain surfaces and clothing easily.

Tips & Tricks

• To save time, prepare the pancake batter in advance and refrigerate it until ready to use.
• Experiment with different fillings by adding ingredients like shrimp, tofu, or mushrooms.
• Serve the Surinamese-style Stuffed Pancakes with a side of spicy peanut sauce for an extra burst of flavor.
• If you prefer a crispier texture, you can deep-fry the stuffed pancakes instead of pan-frying them.
• Leftover pancakes can be refrigerated and reheated in a toaster oven for a quick and delicious snack.

Serving advice

Serve the Surinamese-style Stuffed Pancakes as a main course accompanied by a fresh salad or steamed vegetables. Garnish with chopped cilantro or green onions for added freshness.

Presentation advice

Arrange the Surinamese-style Stuffed Pancakes on a platter, showcasing their golden-brown color and the enticing filling peeking through the edges. Sprinkle some paprika or chili flakes on top for an extra touch of color.