For some unknown reason, this is one of the most popular recipes on my blog. Perhaps all hotels in Bali serve these pancakes to their guests, so there are always swathes of British holiday returnees frantically googling ways to keep that holiday spirit alive. I certainly enjoyed them for breakfast a few times during a trip to Bali several years ago. So, in the spirit of bringing a little feelgood Indonesian magic to your kitchen, here is my recreation of those lovely, thick pancakes, studded with chunks of ripe banana and golden with brûléed sugar. Incidentally, thin slices of pineapple also work beautifully instead of (or as well as) banana, for a slightly sharper sweetness.
You do need a good non-stick pan of the correct size for this recipe, otherwise, it will be difficult to set the bananas in the pancake. Don’t use bananas that are too ripe, or they will be difficult to slice thinly.
So, How to make this amazing recipe
150g plain flour
300ml milk (whole or semi-skimmed works best)
a pinch of salt
¼ teaspoon ground cinnamon
1 tablespoon melted butter, plus extra for cooking
4 teaspoons light muscovado sugar
2 large bananas (not too ripe), sliced on the diagonally as thinly as possible (about 3mm)
4 tablespoons desiccated coconut
maple or coconut syrup, to serve sift the flour into a large bowl. Make a well in the center and crack in the egg. Pour in a little of the milk, then whisk the egg and remaining milk, incorporating a little more of the flour with each whisk, adding more milk gradually until you have a batter. Whisk in the salt, cinnamon, and melted butter.
Heat a medium non-stick frying pan (about 20cm diameter) over medium-high heat. Add a knob of butter and swirl it around the pan. Sprinkle 1 teaspoon of the sugar over the base of the pan, then arrange a quarter of the banana slices over the base of the pan (you can do this in concentric circles if you’re feeling stylish, or just scatter it over). Cook for 2–3 minutes, until the bananas start to caramelize (check by lifting up one of the slices with the tip of a knife), then scatter over a quarter of the coconut and cook for another 1 minute.
Pour over a quarter of the pancake batter and tip the pan gently to cover the banana pieces and coconut evenly. Cook for 2–3 minutes, until the batter is almost set, then flip over the pancake carefully using a palette knife or spatula, and cook for another 1–2 minutes, until golden.
Keep the pancake warm in a low oven while you repeat to make the remaining three pancakes. Serve warm with maple or coconut syrup Ball.