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Isaac’s baby banana cinnamon pancakes Recipe

Isaac’s baby banana cinnamon pancakes Recipe

Isaac’s baby banana cinnamon pancakes Recipe

Bananas make surprisingly tasty tiny pancakes or pikelets, which can be prepared beforehand as the lime juice keeps them from darkening. The aroma of bananas and butter cooking makes the whole family salivate and makes up for the lack of sophistication in this simple dish—a favourite of my grandson Isaac, a six-year-old cook in his own right.

Ingredients :

    • 8 ripe baby bananas or 4 ripe regular bananas, peeled
    • 1/2 cup (125 ml) low fat fresh milk
    • 1 tablespoon butter
    • 2 tablespoons fresh lime juice
    • 100 g (3/4 cup) self-raising flour, sifted
    • 4 tablespoons rice flour, sifted
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup (60 ml) oil, for frying


    • 100 g (1/2 cup) sugar
    • 1/4 cup (60 ml) water
    • 1/2 teaspoon ginger juice (optional)

Method :

    1. Prepare the Sugar Syrup first by bringing the ingredients to a boil in a small saucepan and stirring until the sugar is dissolved. Remove from the heat and set aside to cool. This makes about 1/2 cup (125 ml) of Sugar Syrup. Alternatively, microwave the mixture for 3 minutes on medium, remove and stir until the sugar is dissolved, then return to microwave for 1 more minute.
    2. Process the bananas, milk, butter and lime juice in a food processor until smooth, then add the flours and continue processing to a smooth batter. Stir in the ground cinnamon and set aside for at least 1 hour.
    3. Heat the oil in a skillet until hot. Spoon 1 tablespoon of the batter into the hot oil, at the same time turning the skillet to form the batter into a thin round pancake. Fry the pancake over medium heat for 1–2 minutes until it begins to brown, then turn over and fry the other side for 30 seconds. Remove from the heat and drain on paper towels. Repeat to fry the remaining batter in the same manner. Serve the pancakes hot with the Sugar Syrup on the side.

SERVES : 4–6  
COOKING TIME : 20 mins