~Banana Pancake Recipe, phu*ket IslanderStyle~
June 21, 2010 by iLoveThaiCooking & Pranee's Thai Kitchen
I have a few bananas thatare at their peakand have been thinking for several days about writing down my Banana Pancake recipe. This morning was perfect for it. While waiting for my Vienamesecoffee to finishdripping, I finished makingthe banana pancake batter.I drank a few sips of coffee and started preparing my pancakes; three minutes later I sat down and enjoyed my breakfast inpeace. Looking out the window, I saw that it wasanother rainy day in June in Seattle.
Banana Pancake with Sweetened Condensed Milk
In Hawaii I love to eatmacadamia nut pancakes for breakfast. In phu*ketI prefera banana pancake servedwith sweetened condensed milk. It is not a traditional dish, but originated from thetourist industry, though itisreminiscent ofphu*ket Roti — a Southeast Asian thin pancake filled with banana and eggs and garnished with sweetened condensed milk.
But my fondest memory of all came whenI tried to duplicate the recipe that my friends andI cooked a few years ago for over 50 students at the Kamala School in phu*ket.
Banana Pancake
Pancake Kleuy Horm
Yield: 6 pieces
1½ cups all purpose flour1 tablespoon baking powder½teaspoon salt2 eggs1½ – 2 cups whole milk1 tablespoon sugar6 tablespoons butter3 to 6bananas, peeled and sliced to¼-inch thick3 to 6 tablespoons sweetened condensed milkPlace flour, baking powder and salt in a large bowl and sift a few times.
Beat eggs for 1 minute and thenwhisk in milk and sugar for 1 minute. With one hand, pour over flour mixture slowly in a stream while gently folding egg mixture into flour mixture–just enough to mix.
Heat an 8-inch cast iron pan or crepe pan on medium heat. When the pan is hot, melt 1 tablespoon butter in the pan then pour in½ cup batter. Place desired amount of banana on the top of the pancake batter. Cook until the batter bubbles up and is cooked about 2/3 up from the bottom, about a minute and a half. Flip to cook the other side and cook until the bottom is nice and brown, about 30 to 40 seconds. Place the pancake on a serving plate and swirl sweetened condensed milk on the top as desired.
Repeat the process to make 5 more pancakes.
© 2010PraneeKhruasanitHalvorsenLove Thai cookingPranee teachs Thai Cooking class in Seattle areas, her website is:I Love Thai cooking.com
Banana Pancake for Kamala School
Posted in Pranee's Culinary Tales, Recipes, Thai Dessert Recipe, Thai Recipe for Kid | Tagged Foods & The Heart of Travel, Thai Cooking with Children, Thai Egg Recipe | 14 Comments
14 Responses
on June 22, 2010 at 7:02 am | Reply
TesI’m glad I find your blog. I really love all of your recipes. They make me miss home. I will try all of them soon. Thanks for sharing.
on June 22, 2010 at 2:02 pm | Reply
ilovethaicookingThank you, Tes. It is like taste of home. I do understand understand and felt the same way. Thank you for your support and more to come.
Pranee
on April 24, 2011 at 9:39 pm | Reply
ilovethaicookingMay,
Thank you for the feedback on the recipe. Your alternative to sweetened condensed milk sounds good also. I sometime freeze the extra pancake in the freezer and pop in the toaster.
Thank you again.
Pranee
on May 2, 2011 at 8:37 am | Reply
Shauna CainYum!! What a great recipe…I just made these for breakfast and they were so fluffy and so perfect! Because my kids don’t really like butter, though, I used cold-pressed organic coconut oil for frying, and it was a delicious choice! Forget about your diet and please don’t skimp on the oil, folks, A good amount of oil really crisps up the pancake. Without enough oil, the pancakes will be nice and fluffy, but softer on the outside…This recipe is now going to be our family tradition…Thanks!!
on May 2, 2011 at 10:06 am | Reply
ilovethaicookingHi Shauna
Thank you for your feedback and comment. I like the details and info from your cooking. I will have to add coconut flavor into it next time around – also for a lactose issue. One could also use coconut milk to substitute milk also.
Thank you so much
Pranee
on July 10, 2012 at 8:23 am | Reply
yasmin yeonghi k. pranee,
i wonder it is true that you can freeze the pancake and pop it in the oven and still taste just as good, i mean like freshly cooked?on July 18, 2012 at 10:46 am | Reply
~Banana Bread Recipe~ « Pranee's Thai Kitchen[…] Banana Pancake, phu*ket Islander Style (ilovethaicooking.wordpress.com) Share this:Like this:LikeBe the first to like this. […]
on September 4, 2012 at 7:48 pm | Reply Crustless Brocolli, Chicken Ham and Cheddar Quiches, Banana Pancake Recipe, Brocolli Soup, Home-Made Chicken Nuggets, Asian Style Stir Fried Pasta | the-missus-blogs.com
[…] make Banana Pancake after having this wonderful dish in Khao Sok for breakfast. I came across this website for the recipe (I skipped the condensed milk though, and added a bit more sugar and milk into the […]
on October 24, 2015 at 10:27 pm | Reply
iLoveThaiCooking & Pranee's Thai KitchenThe recipe uses 1 1/2 to 2 cups whole milk, what about start at 1 cup and then test it to see how it goes, if it needs more add a few tablespoons at the time until you get the right texture.
on December 21, 2015 at 12:03 pm | Reply
~Thai Ingredients with a New Twist~ | Pranee's Thai Kitchen[…] Banana Pancake Recipe :praneesthaikitchen.com […]
on January 19, 2016 at 6:28 am | Reply
~Kin Khao Kan – กินข้าวกัน – Let’s Eat Together~ | Pranee's Thai Kitchen[…] https://praneesthaikitchen.com/2010/06/21/banana-pancake-recipe-phu*ket-islander-style/ […]
on March 4, 2018 at 6:04 am | Reply
AnonymousAre you sure the baking powder quantity is right? I made these to recipe but could only taste baking powder 😖 Should it be 1 teaspoon? 🤔
on March 5, 2018 at 4:11 pm | Reply
iLoveThaiCooking & Pranee's Thai KitchenThank you, yes, that is the amount I was using.
Shauna Cain
Anonymous