Everyone raved about banana pancakes before we went to Thailand. I knew what pancakes and bananas were and the combination didn't seem very exciting - but how wrong I was! The best ones we had were in the jungle near Khao Sok National Park.
Makes 4 servings
1½ cups plain flour
1tbsp sugar
½tsp salt
1tsp bicarb of soda
1tsp baking powder
1 large egg
½ cup yoghurt
¾ cup milk
4tbsp melted butter
3 bananas, cut into slices
Sift together the flour, sugar, salt, bicarb. of soda and baking powder. In a separate bowl whisk together the egg, yoghurt, milk and 1 tbsp melted butter. Slowly combine the dry ingredients with the wet ingredients, stirring until the flour disappears but being careful not to overbeat the batter. In a frying pan, melt about ½ tbsp of the remaining butter. Ladle about ¼ cup of batter into the frying pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, for about 3 minutes in total. Keep the pancakes warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with honey or chocolate sauce.