Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but regular bananas will do just fine.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, baking powder, and 3 tablespoons sugar. Whisk in milk, egg, 1 tablespoon melted butter, and 3/4 cup water until smooth. Cover; let stand 1 hour.

    Advertisement
  • Heat a 12-inch nonstick skillet or a griddle over medium-high heat. Brush with butter. Pour in 1/3 cup batter, swirling to cover bottom. Cook, flipping once, until golden brown, about 2 minutes per side. Repeat with remaining batter.

  • Melt 3 tablespoons butter in a large skillet over medium-high heat; sprinkle with 3 tablespoons sugar. Arrange half the bananas in a single layer in skillet. Cook, turning once, until golden brown, about 8 minutes. Add a pinch of salt. Repeat with remaining 3 tablespoons each butter and sugar, remaining bananas, and salt.

  • Place 1 cup banana mixture in center of each pancake. Fold 1 edge over bananas, then the 2 adjacent edges, then remaining edge. Transfer to a plate, seam sides down. Drizzle with condensed milk.

Reviews (1)

6 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
04/02/2012
I'm a bit confused on this recipe. Do you actually make eight out of this or do you make two and cut each into four pieces. It seems that 1/3 cup of batter is no where near enough to cook in a twelve inch skillet. I have made crepe's in the past and you use 1/4 cup for a 6 inch skillet? Has anyone tried these yet?