Delicious pancakes from Masterchef contender Hayden Quinn’s new cookbook.
Preparation time: Five minutes (plus 30 minutes resting time)
Cooking time: 15–20 minutes
If you’ve been to Bali you’ll know these classic crepe-like pancakes – often served with banana in the centre, a little honey, some fresh coconut and a kick of lime juice. Feel free to fill your pancakes with whatever fillings you like or enjoy them as is.
- 225 g (8 oz/1 1/2 cups) plain (all-purpose) flour
- 3 free-range eggs
- 200 ml (7 fl oz) milk
- 125 ml (4 fl oz/1/2 cup) water
- 60 g (2 1/4 oz) butter, melted, plus extra for cooking
- 6 large bananas, sliced on the diagonal
- fresh coconut, shaved
- honey, for drizzling
- 3 limes (or lemons), cut into wedges, to serve
Sift the flour into a large bowl and make a well in the centre. In a jug, whisk together the eggs, milk and water. Slowly add the mixed wet ingredients to the flour, combining with a fork until you have a smooth batter. Strain through a fine sieve. Stir in the melted butter, then cover the batter and set aside for 30 minutes.
Heat a 16 cm (6 1/4 inch) crepe pan or large flat-based frying pan over medium heat and grease with a little butter. Pour two tablespoons of the batter into the hot pan, tilting the pan so you cover the base with a nice thin layer of batter. Cook for about one minute or until golden on the underside, then flip (with some flair) and cook for another 20–30 seconds.
Slide the pancake onto a plate. Wipe the pan clean with paper towel and repeat, using a little more butter and batter to make 12 pancakes. Stack the pancakes in a pile to keep them warm.
Take the warm pancakes, place a few slices of the banana in the centre of each pancake and roll them up. Sprinkle with the shaved coconut and drizzle with the honey. Squeeze a little lime (or lemon) juice over the pancakes and serve immediately with extra lime (or lemon) wedges.
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