Last night I went with some friends for dinner at my favorite Thai restaurant in Shanghai: Urban Thai.
The restaurant first opened 3 years ago, and it was a super small, 18 sea,t family run Thai dining. It shortly became one of the most popular Thai restaurant in Shanghai, and they have now opened their second location on Dagu rd.
Last night, as always, food was beyond expectations: chicken satay, green curry, stir-fry noodles and the delicious sticky rice with mango!
This morning when I woke up I felt like I wanted to treat myself with something special, not my ordinary breakfast. I had a very ripe banana sitting on my kitchen counter and I decided to use it into a Thai-inspired recipe! This is how I ended up making this delicious pancakes.
Ingredients (serves 4):
- 1 cup of whole fat coconut milk
- 2 whole eggs
- 1-1/2 cup flour
- 1/2 tsp vanilla bean paste
- 1 tsp baking powder
- 2 bananas, ripe
- 2 tbsp sugar
- 1/3 cup unsweetened coconut flakes
- 4 tbsp unsalted butter
Start by measuring up all the necessary ingredients
Peel and slice up the banana
mash it with a fork and combine it with the 2 eggs and vanilla bean paste
then add the melted and cooled butter and the coconut milk. Stir until combined
Add the dry ingredients (flour, sugar, coconut flakes and baking powder).
Stir until just combined.
Heat a nonstick pan over medium heat. Ladle ¼ cup of batter for smaller pancakes. Cook on one side until the edges are just set and tiny bubbles appear on the surface of the pancake, about 2 minutes
Flip the pancake and cook for another 2 minutes. Transfer pancake to a plate and continue cooking pancakes until all the batter has been used
Slice up the second banana and use it to decorate your pancakes.
Drizzle syrup and serve
For more pancakes recipes: