I first spotted these being made by a street vendor on a cart that looks like a nearly 2-feet-wide griddle. Vendors start with a pre-made ball of dough, which is beaten down until almost paper-thin. This gets placed on the griddle, to be cooked with bananas or whatever fruit is on offer that day. The fruit is then served wrapped up and enclosed in the dough. This is my adapted version. It uses a simple pancake batter, but produces spectacular results.
Recipe courtesy of Donal Skehan
Episode: Hanoi Kitchen
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Sticky Banana and Sesame Coconut Pancakes
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Pancakes:
  • 100 grams (3.5 ounces) all-purpose flour
  • Pinch salt
  • 2 eggs
  • 300 milliliters (1 1/4 cups) milk
  • 2 tablespoons unsalted butter, melted
Caramel Sauce:
  • 75 grams (2.5 ounces) butter
  • 100 grams (3.5 ounces) golden syrup
Caramelized Banana Filling:
  • 4 bananas, peeled, halved lengthwise
  • 2 tablespoons superfine sugar
  • 25 grams (1 ounce) unsalted butter
  • 1/2 lime
  • 8 tablespoons sweetened condensed milk
  • 4 tablespoons coconut flakes
  • 1 tablespoon toasted sesame seeds, to decorate

Directions

For the pancake batter: Put the flour and salt in a bowl and make a well in the center. Crack the eggs into the well, then pour in about a little of the milk and half of the butter. Start whisking from the center, gradually drawing the flour into the eggs, milk and melted butter. Once all the flour has been incorporated, beat until you have a thick smooth paste, then gradually beat in the rest of the milk.

For the caramel sauce: Put the butter and golden syrup into a small saucepan and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for about 3 minutes, until the sauce thickens. Remove from the heat.

For the banana filling: Coat the bananas in the sugar. Melt the butter in a large nonstick frying pan over medium heat. Add the bananas and cook on both sides until golden. Transfer to a plate and add a squeeze of lime juice.

Cook the pancakes: Wipe out the frying pan, place over medium-high heat and smear with a little of the remaining melted butter. Add a ladleful of the batter and swirl the pan until the batter completely coats the base.

Cook the pancake for 1 to 2 minutes on one side, then flip over and turn the heat down to low. Top with two pieces of caramelized banana and drizzle 1 tablespoon of the condensed milk over each one. Sprinkle some of the coconut flakes on top and wrap up into a parcel to enclose the filling. Flip over and cook for another couple of minutes, turning every 30 seconds or so. Transfer to a plate and keep warm while you cook the remaining pancakes.

Put each pancake parcel on a warmed plate and cut into small squares, then drizzle over a little of the caramel sauce and scatter over the toasted sesame seeds. The remainder of the caramel sauce can be served separately.

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