My take on โรตีกล้วยหอม or Thai Banana Roti.

If you have ever been to Bangkok, and especially to the Backpackers area of Khao San Road you must have tried the Banana Pancake, served from early morning breakfast to late night hangover snack. The square thin banana filled pancake is served on a paper plate, drizzled with sweet condensed milk and eaten with a wooden tooth-pick.

Traditionally the Thai Banana Pancake is made from a roti dough. But to make things easier, and less time consuming, I make this yummy snack from a Dutch pancake batter.  And believe me, this is still a winner.

Makes: 8 medium pancakes | Preparation: 10 min | Baking: 20 minutes

Who connected us?!  I have been to Bangkok many times. It’s a great hub for exploring South East Asia, a very lively city that has stolen my hart. Great food, lots of markets and culture to explore. Being Dutch, I grew up with Dutch style pancakes that we have with lots of different toppings.

Ingredients:

• 250g all purpose flour
• 500ml milk
• 1 egg
• 3-4 ripe bananas
• condensed milk
• pinch of salt
• butter for baking

Making the batter for Dutch Style Pancakes:

1. Mix flour and salt in a bowl.
2. Make a well in the middle of the flour and add about half the milk. From the centre of the well start whisking, slowly incorporating the flour. When doing this bit by bit you prevent the batter from getting lumpy. Slowly add the rest of the milk while whisking.
3. And the egg and mix well.
4. You should now have a smooth batter, somewhere in between the thick batter for American style pancakes and the batter for French crepes.

Baking your pancakes:

1. Put a (non-stick) frying pan on medium heat and put in a little knob of butter.
2. When the butter is melted and the pan is hot, tilt the pan, take a ladle with batter and pour the pancake batter into the pan slowly while swirling the tilted pan in a circular motion to divide the batter equally.  You start with pouring the batter not in the middle, but towards the side of the pan.
3. Now add the sliced banana on half the pancake, while the pancake is still uncooked. Make sure the pan is not too hot, the pancake should not be baked too quick to allow the banana to warm up and soften.
4. When the batter is dry, you can fold the pancake. Fold the banana-less half over the banana and cook the pancake on both sides until golden and the banana inside feels soft.
5. Transfer to a plate and drizzle with condensed milk.

Notes:

• Chocolate; A good alternative for the condensed milk is chocolate sauce.  
• Salt: Although this is a sweet recipe, a pinch of salt will enhance the flavour.

Have a look at another favourite Asian dessert, “I Tim Pad”