Banana Pancakes

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February 7th 2012
Published: February 28th 2012
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Sooooo Good!Sooooo Good!Sooooo Good!

The delicious banana pancake, in all its' glory.
One of the best hawker foods I have found so far in my travels has been the pancake stands in Phuket. There are a large variety of pancakes you can have made for you. My favourite was the banana Nutella pancake, for the low price of 50฿ (less than $2CAD). I was able to see the pancake being made in front of me (it was more of a crèpe, I suppose. He stretched the batter out into a thin circle, then fried it and put bananas and Nutella inside before folding it into a square and cutting into bite sized pieces. Most of the vendors I went to also put condensed milk on top. I didn’t think I’d like that, but it was actually quite good. It’s completely unhealthy, but I’ll have to figure out how to make this yummy dessert at home.

Additional photos below
Photos: 6, Displayed: 6


Step 1Step 1
Step 1

Banana Pancakes in Steps. Step 1: Stretch out your dough, like a pizza.
Step 2Step 2
Step 2

Banana Pancakes in Steps. Step 2: Fry it in a pan that is a hybrid between a frying pan and a wok.
Step 3Step 3
Step 3

Banana Pancakes in Steps. Step 3: Add bananas in the centre.
Step 4Step 4
Step 4

Banana Pancakes in Steps. Step 4: Fold the edges of your pancake in around the bananas, like you're wrapping a present.
Step 5Step 5
Step 5

Banana Pancakes in Steps. Step 5: Place on a plate and add Nutella and condensed milk. Serve.

14th March 2012

Banana heaven on a plate
Hello, LOVE these banana crepe things too, and been searching for the stretchy dough recipe forever and found one just today... so here you go. Best of luck Ingredients: 1 lb. unbleached white flour (3 1/4 cups) 1 tsp. salt 1 Tbsp. white sugar 1 egg, beaten 1 Tbsp. milk 3/4 cup water 1/2 cup cooking oil (safflower, palm or peanut) or ghee 1/4 cup butter, melted Sweetened condensed milk and sugar to serve (optional) Preparation: Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in beaten egg and milk. Add water, stir to mix. Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. Roll the dough into a long log shape. Divide into 16 portions (a kitchen scale is useful) and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer). Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin. Pick up the flattened dough by the edge closest so that your left hand is holding it with the thumb under the dough and the fingers on top and with your right hand hold it with the thumb on top and the side of the index finger underneath. Rotate and stretch the dough in a forward, circular, clockwise motion, slapping the far end on the table. Continue to rotate several times, until it becomes almost see-through. Then lift the dough at one point with two fingers in such a way that it drapes down like a piece of cloth and using a circular motion, spin the dough loosely into a snail-like round. Set aside on a greased surface. Heat a griddle pan well covered in oil over high heat. Flatten the dough snail again into a approximately 5-inch round. Fry, lowering the heat to medium. Turn to brown both sides, brushing with butter. Remove from the griddle and serve hot with curry or drizzle with sweetened condensed milk and sugar. Serve the sweet roti rolled up in greaseproof paper and if desired beat lightly in the paper with a rolling pin to flake the bread before serving. Serves 4.
19th March 2012

You are fabulous. Thank you so much!

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