Woke up from an afternoon nap and wanted to eat something sweet and most importantly easy and quick to prepare. I came across this banana pancake recipe last night when I was going through some old recipe books that have been sitting on my bookshelf for quite some time. This was from a recipe book published by Nutrition Society of Malaysia in 1999. Not sure where this recipe book came from.
My daughter said she is not keen in eating banana but nevertheless, would like to help me in preparing it. As usual, sifting the flour is her favorite part and she ended with arranging the sliced banana on the pancake. Turnout both hubby and son especially, love it. I like it too but prefer the pancake to be fluffier. For my daughter, she just took a bite but it was a good short activity and time spent with my daughter.
125g wheat flour
250g fresh milk
3 tbsp sugar
3-4 pcs banana (sliced)
1. Combine the wheat flour, milk and sugar to become a smooth batter. Strain to remove lumps.
2. Slice banana and mix into batter.
3. Lightly grease and heat a non-stick pan. Pour enough batter into the pan to form a thin layer.
4. Cook over low heat until lightly brown, turn and brown the other side.
5. Remove and place pancake on a dish. Repeat with remaining batter.
6. Arrange few slices of banana on the pancake. Serve hot.
Love honey, so poured some on the pancake before serving. The recipe mentioned that an egg can be added to increase the aroma and mouth feel but skipped that.