Thai Banana Pancakes recipe
Thai Banana Pancakes recipe Very simple, quick, delicious and soft pancakes, the first choice for breakfast
Ingredients
- Crust
- 110 g all-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Feiyan original condensed milk
- 400 ml hot water
- 20 ml cold water
- 1 tsp cooking oil
- Banana (sliced) 40g/slice, 80g in total, about 1 serving
- 2 egg
- Top with original condensed milk and strawberry condensed milk.
Instructions
- Prepare a mixing bowl, add a small spoonful of condensed milk to hot water and mix well, then pour in cold water, add flour and salt, mix well, knead until the dough is formed, pour cooking oil to smear the surface of the dough , and rest for 30 minutes.
- Apply a little cooking oil to the cutting board to prevent the dough from sticking. Divide the dough into 2 equal parts and roll into a round shape, cover with plastic wrap and let rest for 30 minutes, then roll out the dough stick so thin that no holes are visible.
- Prepare a small bowl to make the filling, add eggs and beat well, then add banana slices and mix well. Heat the pan over low heat, apply a little cooking oil evenly, add the pie crust, and place the filling in the center of the pie crust.Quickly wrap the edges of the pie crust inward and fry both sides until golden brown, then remove from the pan. Cut the pancake into a nine-square grid and pour an appropriate amount of condensed milk on the plate.
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