Culture Street

Preparation time: 5 minutes (plus 30 minutes resting time) Cooking time: 15–20 minutes Makes: 12


225 g (8 oz/1½ cups) plain (all-purpose) flour
3 free-range eggs
200 ml (7 fl oz) milk
125 ml (4 fl oz/½ cup) water
60 g (2¼ 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

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.
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 (6¼ inch) crepe pan or large flat-based frying pan over
medium heat and grease with a little butter. Pour 2 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 1 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.

Recipes and Images from Dish it Up by Hayden Quinn, Published by Murdoch Books, rrp: $35.00. Buy the book here.


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