It’s also a great way to use bananas that are near expiry and already soft and mushy, waste not, want not. First, make the pancakes, and then comes the fun part, toppings. From maple syrup to ice cream, salted caramel, cream, or fresh fruits. The options are endless.
For this Malaysian-style banana pancake, the pancakes are sugarless., Served with palm sugar syrup and fresh grated coconut with a pinch of salt, creating an ideal balance of sweetness and mild saltiness.
Palm sugar and fresh coconut are two
popular ingredients in Malaysian desserts. Using them makes this pancake a
delicious reflection of Malaysian food heritage (GOJI BERRY JELLY).
Ingredients for Banana Pancake
3 medium size ripe bananas - mashed
1 banana - sliced (for topping)
1 cup self-raising flour
Milk - as needed
1 egg
Butter - as needed
How to Make Banana Pancake
Combine mashed bananas and egg, whisking both together.
Pour milk bit by bit, for a pancake consistency batter.
Heat butter, pour in batter and shape into a pancakes
Cook on both sides, and if preferred for a light char atop
Remove and top pancake with sliced banana pieces
Drizzle palm sugar syrup and sprinkle coconut atop.
