Banana Pancake with Sweetened Condensed Milk
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.
Banana Pancake
Pancake Kleuy Horm
Yield: 6 pieces
1 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 milkPlace 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
Banana Pancake for Kamala School
iLoveThaiCooking & Pranee's Thai Kitchen
Pranee's Thai Kitchen 
I’m glad I find your blog. I really love all of your recipes. They make me miss home. I will try all of them soon. Thanks for sharing.
Thank you, Tes. It is like taste of home. I do understand understand and felt the same way. Thank you for your support and more to come.
Pranee
I made a half a recipe last night and yielded five 5″ pancake. They were very good! I didn’t have condensed milk in the pantry and used powdered sugar instead. Will be making them again this evening drizzled with Nutella
Thanks so much.
May
May,
Thank you for the feedback on the recipe. Your alternative to sweetened condensed milk sounds good also. I sometime freeze the extra pancake in the freezer and pop in the toaster.
Thank you again.
Pranee
Yum!! What a great recipe…I just made these for breakfast and they were so fluffy and so perfect! Because my kids don’t really like butter, though, I used cold-pressed organic coconut oil for frying, and it was a delicious choice! Forget about your diet and please don’t skimp on the oil, folks, A good amount of oil really crisps up the pancake. Without enough oil, the pancakes will be nice and fluffy, but softer on the outside…This recipe is now going to be our family tradition…Thanks!!
Hi Shauna
Thank you for your feedback and comment. I like the details and info from your cooking. I will have to add coconut flavor into it next time around – also for a lactose issue. One could also use coconut milk to substitute milk also.
Thank you so much
Pranee
hi k. pranee,
i wonder it is true that you can freeze the pancake and pop it in the oven and still taste just as good, i mean like freshly cooked?
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The recipe uses 1 1/2 to 2 cups whole milk, what about start at 1 cup and then test it to see how it goes, if it needs more add a few tablespoons at the time until you get the right texture.
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Are you sure the baking powder quantity is right? I made these to recipe but could only taste baking powder 😖 Should it be 1 teaspoon? 🤔
Thank you, yes, that is the amount I was using.