Appon's Thai Food Recipes

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Crispy Banana Pancakes

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I've made the pandan version of these pancakes already. The banana version isn't that much different, instead of pandan, you mash bananas and mix them into the mix, and it's nice to drop some slices of banana in the pancake to give a bit of visual appeal. As you can see from the picture below I made my first batch of these with some egg-yellow color and they've come out orange. That's the problem with eggs these days, the yolk is orange but should be yellow. Natural eggs have yellow eggs yolks not orange. They feed the hen a natural plant dye as part of their feed to make the yolk appear richer. But that leads to confusion over the colour of 'egg yolk yellow'!
I remade these pancakes with just a few grains of plain yellow coloring and they look a lot more appetizing as you can see from the picture at the top.

crispy-banana-pancakes.jpg

Ingredients
90 gms Rice Flour
90 gms Wheat Flour (all purpose flour is fine)
1 Teaspoon Baking Powder
70 mls Coconut Milk
150 mls Water
90 gms Sugar
1/2 Teaspoon Salt
2 Large Ripe Bananas
2-3 Drops Yellow Food Color
Oil for Frying

banana-crispy-pancakes-ingredients.jpg

Preparation
1. Mix the rice flour, wheat flour, baking powder and salt together in a mixing bowl.
2. Add the coconut milk, water and sugar and food coloring and mix together.
3. Leave it in the fridge for a few hours. This gives a smoother crispier fluffier pancake. The batter should smooth and runny.
4. Mash one of the bananas to a pulp and blend with the batter mix.
5. Put a thin layer of oil in the bottom of a non stick pan, don't put too much in, you don't want to deep fry these pancakes.
6. Slice the second banana ready to add to the pancakes as they cook.
7. Heat the oil to a medium heat. Hot enough to fry as soon as the batter hits it, but not so hot that it spits and burns before the top has cooked.
8. Ladle in the mixture, you want a pancake about 10cm / 3 inches diameter. Let it cook a little on the bottom.
9. Drop some slices of banana into the wet mixture at the top.
10. Splash hot oil over the top to cook the top. These pancakes are normally brown and crispy on the bottom and soft and spongy on the top, so you don't turn them over. If you do you'll probably lose the banana slices!
11. Once you can see they are brown around the edges, remove and drain on kitchen paper.
12. You might find the pancake runs and forms irregular edges. Don't worry, this is normal! As it cooks you can pat the edge with a spatula to make them round, but it doesn't affect the flavor.

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This page contains a single entry from the blog posted on November 10, 2012 6:22 PM.

The previous post in this blog was Crispy Pandan Pancakes ( Kanoom Dok Bur ).

The next post in this blog is Garlic Tiger Prawns.

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