Right now I’m reminiscing as we celebrate 10 Years of Sharing Bali. I’m convinced our Banana Pancakes played a big part in our retreat fame.
PB’s were set on the dash to the breakfast table for banana pancakes after a workout.
8500. That’s my best guess on how many banana pancakes have been devoured at the Sharing Bali dining table. Secretly I think the real number could be close to 10,000…… there was a lot of double helpings on a Bootcamp.
Here’s the recipe for those of you missing your fix….
squeeze lime or lemon
2 spoons rice flour;
¼ cup milk
lime, grated coconut and palm sugar for garnish
butter for cooking
Combine egg, lemon juice, cinnamon, and salt in a bowl. Mix with a fork or a light whisk.
Gradually add milk until you have a smooth mix.
Fold in flour. Add more milk if necessary for a thin mix. Let the mix rest for 10 minutes or so if possible.
Cut banana in half lengthwise. Simmer in hot water until soft. Drain.
Melt a dab of butter in shallow frypan. Pour in a thin layer of mix. Cook until golden brown.
Place banana in centre of pancake, wrap edges over. Cook for another minute or so.
Sprinkle grated coconut & palm sugar on top.
Serve with a lime.
The mix should be very light, more like a crepe than a pancake.
There are numerous ‘science based’ articles on the benefits of not over beating and letting the pancake mix ‘rest’ for 10 minutes or so. You can google your heart out to get the facts or simply relax… put down your whisk, breathe, let your pancake mix rest.
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