Banana pancakes are a hawker-food favourite that come in as many variations – from fluffy to raisin-filled – as times during the day which they are eaten.
- 110 g (¾ cup) plain flour
- 1½ tsp baking powder
- 75 g (⅓ cup) caster sugar
- 2 eggs, lightly beaten
- 125 ml (½ cup) coconut cream
- 8 very ripe lady finger bananas, mashed (you’ll need 1½ cups), plus extra sliced, to serve
- 100 ml vegetable oil
- grated fresh or frozen coconut, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sift flour and baking powder into a bowl, then stir in sugar. In a separate bowl, stir eggs, coconut cream and bananas until well combined. Add flour mixture and a large pinch of salt, and whisk until smooth.
Preheat oven to 100°C. Heat 1 tbs oil in a small frying pan over medium heat. Add 30 ml batter and use the back of a spoon or palette knife to spread into a 7 cm round. Cook for 2 minutes or until golden on the underside, then flip over and cook for 1 minute or until golden. Place in oven to keep warm and repeat with remaining batter, adding extra oil as needed, to make 16 pancakes.
Scatter with grated coconut, top with extra banana slices and serve warm.
Photography by Steve Brown. Styling by Jerrie-Joy Redman Lloyd.