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.
The combination of bananas, coconut, muscovado sugar and cinnamon make for a tropical Indonesian treat.
Bali Banana Pancakes
- 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
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.
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).