Thai Banana Pancakes Recipes

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BANANA PANCAKES RECIPE BY TASTY



Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

BANANA PANCAKES I



Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  • Stir flour mixture into banana mixture; batter will be slightly lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

BANANA PANCAKES, WAYAN'S RECIPE



Banana Pancakes, Wayan's Recipe image

Wayan was one of the chefs at our hotel in Bali. She was great at making these pancakes and happy to share the recipe.

Provided by JustJanS

Categories     Breakfast

Time 20m

Yield 4 pancakes

Number Of Ingredients 9

1 cup all-purpose flour, sifted
1 egg, lightly beaten
1/4 teaspoon salt
1 cup milk
4 tablespoons butter
4 bananas
lemon
sugar
ice cream

Steps:

  • Mix together the flour, egg, milk and salt thoroughly but gently.
  • Heat a crepe pan or shallow non-stick pan and add 1 tablespoon of butter.
  • Slice one banana lengthways and place in the pan.
  • Allow to cook and carameize (about 3 minutes).
  • Pour over a quarter of your batter, tilting the pan to get good coverage over your banana slices.
  • Cook the pancake over medium heat until holes appear and the top surface is dryish.
  • Flip, or turn over with a spatula, and cook a couple of minutes more.
  • Repeat 3 more times with remaining batter, butter and banans.
  • Serve with a wedge of lemon, sprinkled with sugar, and icecream if you wish.

THAI PANCAKE - THAI ROTI



Thai Pancake - Thai Roti image

Thai pancake are one of the hit of street food. The recipe came with the Indian culture and was adopted and adapted to the Thai taste. We had a lot times this pancakes in Thailand. My children love this and they wanted to have some at home too. I found the recipe in http://www.importfood.com/recipes/roti.html Videos: http://importfood.com/videos/038-Dish8.html http://www.youtube.com/watch?v=JFb9hn_FcSQ&feature=player_embedded#at=44

Provided by Artandkitchen

Categories     Dessert

Time 1h15m

Yield 8 pieces

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup water
1 egg
1 tablespoon sweetened condensed milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
1 banana, small (or your favorite filling a s condensed milk, coconut, nutella, egg, or or or)

Steps:

  • Watch the videos metioned in the recipe description.
  • In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
  • Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
  • Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
  • Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
  • Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
  • Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
  • Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
  • Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
  • Enjoy this recipe! It's a lot of fun, and very tasty.
  • Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.

Nutrition Facts : Calories 162.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 27.9, Sodium 171.2, Carbohydrate 30.1, Fiber 1.2, Sugar 4.8, Protein 4.4

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