Banana Pancakes with extra happiness

For six languid days we shared a house in Ubud with our friends, Lozzie and John. The house was perched precariously on a steep slope above a rivulet that was so far down we couldn’t see it. The surrounding gardens clung to the slope and and were full of the soothing ribbiting of frogs and birds and geckos. Once I’d grown accustomed to the worrying amount of steep stairs and my (completely rational) fear that the house would slide off the slope if it rained, it was wonderful. I gave up wondering how on earth they had built any of it in the heat and settled in.

This was the part of our holiday where we forgot what day it was.

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There was a cooked breakfast every morning served by our hostess, Ketut. Hotels that we later stayed in, tended to serve a blander, rolled version of bananas pancakes. But Ketut’s were the ones that Lozzie and I raved about. They were deliciously lacy, served flat and topped with freshly grated coconut mixed with a little salt. Even Glenn, who doesn’t care much for pancakes for breakfast, succumbed to their buttery banana goodness.

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Ingredients (makes 8 pancakes)
For the batter:
2 large eggs
1  1/4 cups plain flour
3/4 milk
1 pinch salt
1 tbsp melted butter

To serve:
2 bananas thinly sliced
1/2 cup of fresh grated coconut mixed with half a pinch of salt
Honey (for drizzling)

Method
Whisk the eggs in a large bowl. Add the rest of the batter ingredients and mix til smooth. Cover and rest for at least 30 minutes.

To cook, have your banana slices ready. Stir up the rested batter. If it seems too thick, add some more milk. It needs to be thin enough to spread in the pan when poured. Use a non-stick frying pan over a moderate heat. Add 1/2 tsp of butter. When the butter foams, use a serving spoon to pour mixture into the pan. Let it spread a little, then place 6 – 8 slices of banana evenly across the pancake. When you can see that the mixture is just about cooked through, use a large spatula to flip the pancake over. Let the banana side sizzle for a minute and then remove.

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Serve banana side down, topped with the grated coconut and drizzled with runny honey.

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