Bali Banana Pancakes

These Bali Banana Pancakes were very much enjoyed by Emma, when she reviewed Elly McCausland’s The Botanical Kitchen recently. In fact, she loved them so much, she’s contemplating a trip to Bali to find out more!

The pancakes have been one of the most popular recipes on Elly’s blog, and an absolute must to include in her first cookery book. Read our full review of The Botanical Kitchen.

Bali Banana Pancakes

The combination of bananas, coconut, muscovado sugar and cinnamon make for a tropical Indonesian treat.

Bali Banana Pancakes
5 from 2 votes

Bali Banana Pancakes

For some unknown reason, this is one of the most popular recipes on my blog. Perhaps all hotels in Bali serve these pancakes to their guests, so there are always swathes of British holiday returnees frantically googling ways to keep that holiday spirit alive. I certainly enjoyed them for breakfast a few times during a trip to Bali several years ago. So, in the spirit of bringing a little feelgood Indonesian magic to your kitchen, here is my recreation of those lovely, thick pancakes, studded with chunks of ripe banana and golden with brûléed sugar. Incidentally, thin slices of pineapple also work beautifully instead of (or as well as) banana, for a slightly sharper sweetness. You do need a good non-stick pan of the correct size for this recipe, otherwise it will be difficult to set the bananas in the pancake. Don’t use bananas that are too ripe, or they will be difficult to slice thinly.
Servings 4
Author Elly McCausland

Ingredients

  • 150 g plain flour
  • 1 egg
  • 300 ml milk, whole or semi-skimmed works best
  • a pinch of salt
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon melted butter, plus extra for cooking
  • 4 teaspoons light muscovado sugar
  • 2 large bananas, not too ripe, sliced on the diagonally as thinly as possible (about 3mm)
  • 4 tablespoons desiccated coconut
  • maple or coconut syrup, to serve

Instructions

  • Sift the flour into a large bowl. Make a well in the centre and crack in the egg. Pour in a little of the milk, then whisk the egg and remaining milk, incorporating a little more of the flour with each whisk, adding more milk gradually until you have a batter. Whisk in the salt, cinnamon and melted butter.

  • Heat a medium non-stick frying pan (about 20cm diameter) over a medium-high heat. Add a knob of butter and swirl it around the pan. Sprinkle 1 teaspoon of the sugar over the base of the pan, then arrange a quarter of the banana slices over the base of the pan (you can do this in concentric circles if you’re feeling stylish, or just scatter it over). Cook for 2–3 minutes, until the bananas start to caramelise (check by lifting up one of the slices with the tip of a knife), then scatter over a quarter of the coconut and cook for another 1 minute.

  • Pour over a quarter of the pancake batter and tip the pan gently to cover the banana pieces and coconut evenly. Cook for 2–3 minutes, until the batter is almost set, then flip over the pancake carefully using a palette knife or spatula, and cook for another 1–2 minutes, until golden. 

  • Keep the pancake warm in a low oven while you repeat to make the remaining three pancakes. Serve warm with maple or coconut syrup.

Bali Banana Pancakes

Elly McCausland’s The Botanical Kitchen is published by Bloomsbury Books. Recipe extracted with permission. Photography by Polly Webster. This book is currently available (at time of review) on Amazon UK for £18.52 (RRP £26).

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3 Comments to "Bali Banana Pancakes"

  1. Chloe Edges

    I’m going to have to do this in reverse… Make the pancakes then go to Bali! I love trying different pancake recipes year round, any day of the week and for any meal… Watch this this space!

    Reply
  2. Priya Iyer

    Bananas and coconut taste fabulous together, as I’m sure these pancakes must. With the muscovado sugar and ground cinnamon going in, I can imagine the brilliant flavours. I’d love to try these pancakes with some coconut syrup.

    Reply

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