Cambodian Banana Pancakes

Name: Cambodian Banana Pancakes
Ingredients: 3-4 very ripe bananas of medium size; 1 cup rice flour (use plain flour if you do not have it); 1 cup self-raising flour or 1 cup plain four + 1 1/2 tsp. baking powder; 1 cup coconut flesh*, freshly grated or frozen; Honey or sugar-free sweetener or sugar to taste; 1 level tsp. salt; A few drops of vanilla extract or essence; Water to make a batter of dropping consistency; Oil to cook pancakes; <b>Optional</b>; 1-2 tbsp. rum1 tabs raisins, soaked in warm water for an hour to plump them up; *If you do not have fresh/frozen coconut, you can use desiccated coconut; Non-stick pan and a flat spatula.

San Soeng

Cake Dessert Easy Side Snack Sweet Vegan Vegetarian

This lovely recipe comes from my friend San who is a Cambodian Chinese. From time to time, she brings home made Cambodian dishes for us to taste. This is one such dish, we love it. Similar pancakes are made all over Far East and I can see them being suitable to Indian sweet tooth too! This is an easy recipe to follow and uses up all those over-ripe bananas that you never knew what to do with! You can replace bananas with other soft fruits of choice; mangoes, blue berries, strawberries, peaches or apricots.

Makes 12, 6-7 inch pancakes. Usually, one is enough per person.

Ingredients

3-4 very ripe bananas of medium size
1 cup rice flour (use plain flour if you do not have it)
1 cup self-raising flour or 1 cup plain four + 1 1/2 tsp. baking powder
1 cup coconut flesh*, freshly grated or frozen
Honey or sugar-free sweetener or sugar to taste
1 level tsp. salt
A few drops of vanilla extract or essence
Water to make a batter of dropping consistency
Oil to cook pancakes
Optional
1-2 tbsp. rum1 tabs raisins, soaked in warm water for an hour to plump them up
*If you do not have fresh/frozen coconut, you can use desiccated coconut
Non-stick pan and a flat spatula.

Instructions

Peel and chop bananas into small chunks. Keep aside. You can add a tablespoon of rum to bananas while they are waiting to be used.
Place all other ingredients in a bowl and beat lightly with a wooden fork or similar to make a batter of dropping consistency. It should neither be too thick nor too runny. It should be able to hold the bananas and not run out all over the pan
Add and stir in bananas.
Heat the pan to medium hot and coat it with a thin film of oil.
Ladle about 2 small ladles or 1/4th cup of batter onto the frying pan. Spread it a little with the back of the ladle.
Spoon/trickle a little oil from the sides of the pancake and a little bit on the top.
Cook until bubbles appear, it becomes translucent and edges begin to lift. Then flip it over and cook on the other side. The oil that you had spooned over it, will help it to become crisp on the other side too.
Cook turning over a few time, to ensure that it is nice and crisp on both sides, but not burnt. It will take about 3-5 minutes to cook.
Serve immediately. It is good on its own but you can serve it with a dollop of vanilla ice-cream or honey or maple syrup or chocolate sauce. If you want to serve everyone together, keep the pancakes warm in the oven as you make them, spread out on a platter.