Are you craving a taste of Indonesia? Then look no further! This recipe for Pisang Rai, Indonesian banana pancakes, is a delightful journey for your taste buds. These fluffy, subtly sweet pancakes are incredibly easy to make, perfect for a quick breakfast, a satisfying snack, or even a light dessert. This recipe offers a simple approach to homemade cooking, resulting in a delicious dish that's both healthy and incredibly satisfying. Get ready to experience the joy of easy recipes and explore the vibrant world of Indonesian food!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 tablespoon sugar (adjust to your preference)
- 1 ripe banana, mashed
- 1/2 cup coconut milk
- 1 large egg
- 2 tablespoons vegetable oil, plus extra for greasing
- Optional: 1/4 cup shredded coconut for topping
Instructions:
Get started:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure all the dry ingredients are well combined. This is a crucial step for evenly fluffy pancakes!
Mix the wet ingredients:
- In a separate bowl, whisk together the mashed banana, coconut milk, egg, and 2 tablespoons of vegetable oil.
Combine and cook:
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Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay. Overmixing can result in tough pancakes.
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Heat a lightly oiled griddle or frying pan over medium heat.
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Pour 1/4 cup of batter onto the hot griddle for each pancake.
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Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
Serve and enjoy:
- Serve the Pisang Rai warm. You can sprinkle them with shredded coconut for an extra touch of tropical flavor. These are delightful on their own, or paired with a dollop of coconut cream or a drizzle of honey.
Tips for the Best Pisang Rai:
- Banana Ripeness: Use very ripe bananas for the best flavor and sweetness. The riper, the better!
- Don't Overmix: Overmixing the batter will develop the gluten in the flour, resulting in tough pancakes. Mix just until the ingredients are combined.
- Heat Control: Medium heat is key. Too high, and the outside will burn before the inside is cooked. Too low, and the pancakes will be soggy.
- Coconut Milk: Full-fat coconut milk will give the pancakes a richer flavor and texture.
Variations:
- Spiced Pisang Rai: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced flavor.
- Chocolate Chip Pisang Rai: Fold in 1/2 cup of chocolate chips to the batter for a delicious treat.
- Peanut Butter Pisang Rai: Drizzle peanut butter over the cooked pancakes for a delightful twist.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 150-200
- Protein: 3-4g
- Fat: 6-8g
- Carbohydrates: 25-30g
This simple recipe offers a quick and easy way to enjoy the delightful taste of Indonesia. These Pisang Rai are a perfect example of delicious dishes that are both quick dinner ideas and satisfying desserts – a perfect addition to your repertoire of easy recipes and healthy meals. Enjoy!