Aside from wonderful memories and a golden tan, the other great thing I picked up during my month-long stay in Thailand was the sweet taste for banana pancakes, which are a tourist specialty there. As soon as I arrived home, I was itching to make these deliciously sweet treats that are perfect for a Sunday morning cook-up.
In Thailand, banana pancakes are usually served with sweet milk - ie condensed milk. This is actually a bit too sweet for me (especially first thing in the morning), so I've swapped it for honey. (The pancakes still taste really sweet... even though there's no sugar in the recipe).
Something I also sometimes do is swap the milk for yoghurt, which gives the pancakes a slightly different and creamier taste. Try it sometime, why don't you? Cooking is all about experimenting! Preparation time is around 20 minutes.
- two eggs
- 3/4 of a cup of milk
- 1-2 banana
- one cup of flour
- one teaspoon baking soda
- butter to grease the pan
- pinch of salt
Next, whisk the egg whites with a pinch of salt, and then fold (don't mix) the whites into the pancake batter, like so:
Chop up your banana/s so they're ready to go. Heat the pan on a low-to medium heat and melt a slither of butter so the pancakes don't stick (do this even if you have a non-stick pancake).
Then, pour batter into pan - remember the smaller the pancake the easier it will be to flip. Add the banana on top of the batter, as below.
Once the liquid has firmed up, flip it over and cook on the other side. Pancake should only take about 2-3 minutes each side, until slightly golden.
And there you have it; a tasty start to your day.
*You could always use blueberries as well as/instead of bananas - be creative!