Martabak Manis (Indonesian Stuffed Pancake)

1. Warm 1 cup water, add the yeast and let it sit for 20 minutes in a warm place. While the yeast is sitting, start the chocolate sauce. Empty the coconut milk, powdered sugar and chocolate into a pan on medium high heat. Stir every few minutes until the sauce reaches the consistency of sweetened condensed milk, about 15-20 minutes.
2. Add the egg substitute to the yeast and water. In a medium sized bowl, mix the flour, salt and baking soda. Add the yeast and water mixture to the flour, mix well. Aim for a batter that is thick but can still be poured. If it is too thick, add more water.
3. On medium high heat, lightly butter a skillet (cast iron works best). Pour enough batter in the pan to completely cover the bottom with 1/2" batter and roll the pan around to make a thin layer 1" up the side. Turn down the heat to medium, cover and cook for about 10 minutes, or until the top is bubbly, but firm and the bottom is golden brown.
4. For topping, remove the martabak and place it on the counter or cutting board. Liberally top with 1/2 the melted butter, pour on the chocolate sauce, add peanut butter or peanuts. You can add the cheese at this point.
5. Finally, fold the martabak in half like an omelet and butter the top and bottom with the other 1/2 butter. We like to sprinkle a little very fine salt on top.
Serve warm. Reheats well from the fridge. Heat at 375 degrees F for 10-15 minutes in foil. Does not freeze well.
Source of recipe: After searching for eleven years, I found a very non-vegan recipe for Martabak Manis in Indonesian Street Food Secrets By Keith Ruskin Miller. This is an adaption that has taken a lot of trial and error to get it to taste like the Martabak Manis I grew up eating on GulaGula St. This is as close to the real thing as I could get. I hope you enjoy it.