In Hawaii I love to eat macadamia nut pancakes for breakfast. In Phuket I prefer a banana pancake served with sweetened condensed milk. It is not a traditional dish, but originated from the tourist industry, though it is reminiscent of Phuket Roti — a Southeast Asian thin pancake filled with banana and eggs and garnished with sweetened condensed milk.
But my fondest memory of all came when I tried to duplicate the recipe that my friends and I cooked a few years ago for over 50 students at the Kamala School in Phuket.
Pancake Kleuy Horm
Yield: 6 pieces1 ½ cups all purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 eggs 1 ½ – 2 cups whole milk 1 tablespoon sugar 6 tablespoons butter 3 to 6 bananas, peeled and sliced to ¼-inch thick 3 to 6 tablespoons sweetened condensed milk
Place flour, baking powder and salt in a large bowl and sift a few times.
Beat eggs for 1 minute and then whisk in milk and sugar for 1 minute. With one hand, pour over flour mixture slowly in a stream while gently folding egg mixture into flour mixture–just enough to mix.
Heat an 8-inch cast iron pan or crepe pan on medium heat. When the pan is hot, melt 1 tablespoon butter in the pan then pour in ½ cup batter. Place desired amount of banana on the top of the pancake batter. Cook until the batter bubbles up and is cooked about 2/3 up from the bottom, about a minute and a half. Flip to cook the other side and cook until the bottom is nice and brown, about 30 to 40 seconds. Place the pancake on a serving plate and swirl sweetened condensed milk on the top as desired.
Repeat the process to make 5 more pancakes.© 2010 Pranee Khruasanit Halvorsen Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com