CF 12/60 Banana Pikelets with Syrup

2015-01-04
CF 12of60 banana pikelets6CF 12of60 banana pikelets3CF 12of60 banana pikelets2CF 12of60 banana pikelets1CF 12of60 banana pikeletsCF 12of60 banana pikelets thick1CF 12of60 banana pikelets thickCF 12of60 banana pikelets5
  • Yield : 16
  • Servings : 6 to 8
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

3g yeast

1/2 cup warm water

2g salt

50g sugar

1 cup water

2 cups self raising flour sifted

3 medium ripe bananas peeled and mashed

Cooking oil or butter.

Concentrated Palm sugar syrup (Gula Melaka) or sweet syrup of any kind

Icing sugar for dusting (optional)

Method

Add the yeast to half of cup of warm water, stir, and let it sit aside for roughly 10 minutes till it is frothy. Add the remaining water to the frothy mix. In a mixing bowl add the flour, salt, sugar and the yeast mix, beat with hand mixer or a wooden spoon for a minute or two to incorporate all to a smooth batter.  Let it stand for 20 to 30 minutes for the mixture to rise.

When the mixture is ready add the banana and stir. In a large heavy non-stick frying pan add a little oil to coat the base or apply some butter to the base. When the pan is hot and ready on medium high heat take tablespoons-full of the mixture and place them 2.5cm apart and cook for roughly 2 minutes on each side till golden brown. The first time you turn them make sure you only turn them over when the bubbles starts appearing on the top side (see picture) then turn them over to cook on the underside. When I need the cooking process to be quick I will put the pan-cover on top to allow it to cook faster otherwise if you are not in a hurry doing it without the cover is fine. When cooked they should be golden in colour, if they start to catch to the base or burn then turn down the heat; use your judgement as to how hot the heat should be. Because of the banana content it will be worth spreading the pikelet drops outwards after pouring it into the pan but only lightly. The thickness of these pikelets is your choice (see pictured made in a small wok for thickness) so explore and enjoy them with your favourite syrup poured on top when serving or by itself with just dusting of sugar.

Variations and My Story

The Palm sugar is Malaysian/Indonesian part of this recipe however you may use Maple or golden syrup or simply pour some cream or ice cream, as desired. This is not your traditional pikelet, traditional pikelts are usually made with eggs and milk.  Instead I have added some yeast making it vegan/vegetarian and dairy free. I am simply experimenting bravely with whatever stock I have at home during these ’60 days of my Crowd Funding’ Campaign and keeping my promise to you,  so please keep supporting by sharing and donating when you can. Thank you and enjoy!

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