Thai pancake with banana and egg recipe. Thai pancakes with banana: recipes. With sweet filling

A very tasty dessert in Thailand are pancakes with banana, strawberries, pineapple and other fillings. They are usually prepared by Thai masters in bowls that say Pancakes. For a long time I avoided makashnitsa because I didn’t trust street food. But one day my friends suggested that I try Thai pancakes, and I just fell in love with them. I have never tasted such delicious pancakes anywhere else. Since then, I began to buy Thai pancakes quite often. In this article, I will share a recipe for authentic pancakes from Thailand so that each of you can try them.

Ingredients

flour - 500 grams;
milk - 1/2 cup;
salt - 1 pinch;
sugar - 1 tablespoon;
green tea - 1/2 cup;
liquid honey - 1 tablespoon;
palm (olive) oil - 100 grams;
ripe bananas - 15 pieces;
butter for cooking;
condensed milk;
melted chocolate or Nutela.

The recipe makes 20 servings. If you want less, then divide the amount of all ingredients in half.

Cooking instructions

1) Add flour, salt, sugar, warm milk and green tea, palm or olive oil to a deep bowl. Mix everything thoroughly and knead into a stiff dough. Grease the resulting dough with palm (olive) oil. You can wrap it in cling film or put it in a bowl and cover with a towel. Leave the dough for 1 hour.

2) Next, you need to divide the dough into small parts and roll them into circles. You should get 18-20 of these circles. Apply palm (olive) oil to each of these circles. Cover the dough with cling film and let it rest for another half hour.

3) Then from each circle you should make a thin flat cake in the form of a pancake. The thinner the better. The cakes should be almost transparent.

4) Heat a frying pan, add 1 tablespoon of butter and add the first pancake. While the pancake is cooking, quickly place the sliced bananas in the center and fold the edges into an envelope.

5) Then turn the pancake over and fry it for another half a minute.

6) Place the finished pancake on a napkin or paper towel. Cut it into 9 equal parts and pour condensed milk and melted chocolate (Nutela) on top. Thai pancakes should be eaten warm. Bon appetit!

My review

This recipe was shared with me by a friendly Thai who works in a makashnitsa. And indeed the pancakes turned out almost the same as in Thailand. Now you can safely enjoy Thai dessert at home.

I recommend that you also try Thai banana pancakes, I'm sure you will like them. Although the filling may not only be banana, Thais prepare such pancakes with mango, pineapple, strawberries, and sometimes the fillings are quite unusual, for example, with cucumber, tomato and onion, cheese and chocolate. You can experiment too. And if you have been to Thailand, then write in the comments whether you liked Thai pancakes and what filling is your favorite.

Thai banana pancakes are incredibly popular among tourists. The Thais themselves make these pancakes with a variety of fillings, but guests of Thailand prefer to eat this local delicacy with banana filling. In order to enjoy this original dish, it is not at all necessary to go to Thailand, because it is quite possible to prepare this delicacy in your own kitchen, and the recipes for Thai pancakes with banana given in this article will help you with this.

Authentic Thai pancakes with coconut milk: step-by-step recipe

The Thais use coconut milk to make the dough, not ordinary dough. This exotic product can now be found in any large supermarket. It is with the help of this secret ingredient that you can prepare pancakes that will not be inferior in taste to Thai flatbreads.

Required ingredients:

coconut milk – two hundred milligrams;
boiled water – two hundred milligrams;
sifted wheat flour - five hundred - six hundred grams (depending on the flour);
salt (preferably fine) – half a teaspoon;
large bananas (the ripest) - five to six pieces;
any vegetable oil for frying (but olive oil is better);
condensed milk or chocolate sauce.

Cooking recipe:

First, mix coconut milk with boiled water in a bowl, add salt and gradually add flour. Knead the dough with a spoon, and when it becomes difficult to do this, knead it with your hand. The dough should be tight but elastic, almost the same as for dumplings or dumplings. Let the dough rest for at least an hour.
Cut the peeled bananas into thin slices. Since sliced bananas may darken, this should be done immediately before preparing the pancakes.
Roll out the finished dough into the thinnest transparent cakes. Place a few slices of banana in the center of each flatbread, wrap it in the form of an envelope and fry on each side in olive oil until a beautiful golden color.
Serve fried pancakes with condensed milk or dark chocolate sauce.

If you don’t have coconut milk on hand, you can replace it with regular boiled milk, although then the taste of the pancakes will be slightly different.

Thai pancakes with egg and banana filling

Eggs are sometimes used for banana filling. This filling turns out more tender and juicy.

Required ingredients:

eggs (for dough and filling) - two pieces;
large bananas (the ripest) - four pieces;
granulated sugar - half a teaspoon;
any vegetable oil for frying;
dark or milk chocolate sauce.

Cooking recipe:

Mix the dry ingredients first: flour, salt and sugar in a deep container. Beat one egg into a bowl and gradually add the mixed milk and water. Knead a fairly soft and pliable dough. To make the dough more elastic and easier to roll out later, you can add a spoonful of olive oil to it. Cover the dough with a clean kitchen towel and leave for several hours.
Roll out very thin, round cakes from the soft dough. Cut ripe peeled bananas into fairly thin slices. Beat the egg a little with a fork.
Place a thin flatbread on a preheated frying pan, pour over beaten egg and place a few banana slices in the center. Place the flatbread directly in the frying pan into an envelope (to avoid getting burned, you can do this with silicone gloves) and fry on the other side.
Serve ready-made Thai pancakes with condensed milk or chocolate sauce.

Serve this dish only hot; cooled pancakes do not have such an exquisite taste and aroma.

Exotic Thai pancakes: an interesting recipe with green tea

This recipe uses one secret ingredient to make the dough. It is this that gives the finished pancakes an original taste and subtle aroma. And we are talking about green tea.

Required ingredients:

sifted wheat flour - approximately three hundred to three hundred fifty grams;
freshly brewed green tea – half a glass;
warm milk - half a glass;
natural honey - one teaspoon;
sugar – one teaspoon;
several ripe bananas;
fine kitchen salt - a quarter of a teaspoon;
olive oil (for dough) – two to three tablespoons;
olive oil for frying;
any fruit sweet jam.

Cooking recipe:

Mix all dry ingredients in a deep bowl: flour, sugar and salt. Add a spoonful of honey, and first pour in warm milk, and then warm green tea. At the very end, add olive oil to the dough. Knead the dough into a very soft and pliable dough that will stick to your hands. Cover the container with the dough with a clean kitchen towel and leave to “rest” for at least an hour, or even better for several hours.
After the allotted time has passed, knead the pancake dough a little, and divide it into several equal parts (the size of a small orange), grease each with olive oil, and leave for another hour.
When it's time to fry the pancakes, peel and cut the bananas into small pieces. Roll out the ball of dough very thin, place it in a heated frying pan, and place a few slices of bananas in the middle of the pancake. Wrap the pancake in the form of an envelope directly in the pan and fry on the other side.
Serve Thai banana pancakes hot with any fruit jam.

Since Thai pancakes are unsweetened, they can be combined with any jams and preserves made from sweet fruits, for example, oranges or apricots.

With sweet filling

These pancakes will undoubtedly please all those with a sweet tooth, because they are made with a sweet filling of banana puree with condensed milk.

Required ingredients:

coconut milk (or regular milk) – two hundred milligrams;
sifted wheat flour - four hundred to five hundred grams;
boiled water – one hundred milligrams;
chicken egg - one piece;
bananas - four pieces;
condensed milk - a few tablespoons;
fine kitchen salt;
vegetable oil (for dough and frying).

Cooking recipe:

Mix coconut milk with warm boiled water, add salt, egg and beat a little with a whisk. Add flour in small portions and knead into a very soft and smooth dough. Leave the dough at room temperature for an hour.
When the dough is ready to roll out, prepare the sweet filling. To do this, mash the bananas with a fork (do not use a blender) and add a couple of tablespoons of condensed milk to the puree.
Tear off small pieces of dough and roll them out very thin. Place one teaspoon of banana filling in the middle of the rolled out pancake, roll the pancake into an envelope and fry on both sides until beautifully golden brown.

It turns out very tasty if you replace condensed milk with dark chocolate sauce.

With banana and orange jam

The delicious aroma and subtle, refined taste of these pancakes is definitely worth spending a little more time on this recipe than on regular pancakes.

Required ingredients:

warm milk – two hundred milligrams;
sifted wheat flour - four hundred grams;
fine kitchen salt - a quarter of a teaspoon;
eggs - two pieces;
the ripest bananas - three pieces;
orange jam - a few tablespoons;
olive oil (both for dough and frying).

Cooking recipe:

Mix flour and salt in a deep bowl, add beaten eggs, and pour flour into the dough in small portions. The dough for Thai pancakes should be very soft and pliable. Brush the dough with a few tablespoons of olive oil and leave to rest under a kitchen towel or cling film for several hours.
Knead the rested dough thoroughly, divide it into several equal parts, and roll them into small balls. Coat the balls with olive oil again and leave for another hour.
When the dough is ready for frying pancakes, prepare the filling. Cut the peeled bananas into small pieces and mix them with orange jam. Roll the pancakes into envelopes and fry on both sides until beautifully golden brown.

Serve pancakes with banana and orange marmalade with whipped cream or vanilla ice cream.

How pancakes are prepared in Thailand (video)

Rotti: how to cook Thai banana pancakes (video)

When preparing Thai pancakes, you should strictly adhere to the recipe of ingredients. And the filling for these exotic pancakes can be used from any fruits and vegetables.

Thai pancakes, unlike the pancakes we are used to, are not baked from liquid dough, but are rolled out from stiff dough for frying. I wrote that they are rolling out, but this is not entirely true... Thai masters stretch the dough in the air with incredibly deft movements! If any of you already know how to stretch pizza dough by rotating, then you can handle the preparations for Thai pancakes. I couldn't do it, so a traditional rolling pin came to the rescue.

By the way, it is better to roll out the dough not on a surface sprinkled with flour, but on one greased with vegetable oil. This is done both to prevent excess flour from appearing and burning on the frying surface, and to roll out the dough as thinly as possible so that the pancake turns out crispy when frying.

Thai banana pancake dessert is a popular fast food served with various sauces.

In your home kitchen, it’s easier to make pancakes with a smaller diameter and use condensed milk and/or chocolate sauce as a sauce.

For Thai banana pancakes, prepare the ingredients according to the list.

Knead the elastic dough by hand or using kitchen appliances.

Then divide the dough into small pieces. Roll each piece into a ball, for example, slightly larger than a walnut, and grease it with vegetable oil. There are fewer blanks in the photo, but it turned out to be twelve. Let the preparations rest for another 15-30 minutes.

Peel and cut the bananas into pieces. It is convenient to do this without removing one of the parts of the peel, so that when cutting the banana crosswise, its slices will remain lying lengthwise on this peel.

On a surface greased with vegetable oil, roll out each piece of dough thinly.

Transfer the thin dough to a heated frying pan with oil, but not too hot.

Place banana filling in the center of the pancake.

Tuck the edges of the pancake with an envelope.

Turn over and fry a little on the other side.

Thai banana pancakes are ready.

Drizzle them with condensed milk and, if desired, chocolate sauce or melted chocolate. Serve immediately.

Bon appetit!

Light crispy homemade pancakes... Do you want these?

Then try this simple recipe for Thai pancakes, which can be mixed with a variety of fillings - vegetables, fruits, eggs. In Thailand, this dish ("roti") is considered a kind of fast food in terms of time spent - that is, a typical street food. These pancakes are quick and easy to prepare, do not require any special or unusual ingredients and still have an amazing taste.

During our team's stay in Thailand, we feasted on them more than once. We highly recommend you try them.

So, to prepare Thai pancakes, we take the following ingredients:

0.5 kg of wheat flour;
1 teaspoon salt;
1 tablespoon sugar;
1 egg;
1/2 cup milk;
1/2 glass of water;
100 grams of olive oil;
filling + topping - to choose from.

Cooking method:

In a deep bowl, lightly beat the milk and eggs. Then we addsugar together with salt and mix until smooth so that the sugar dissolves. After this, add flour and stir constantly.
Carefully add water to the resulting mixture, continuing to mix the dough with your hands. The dough must be kneaded for about 10 minutes until a homogeneous elastic mass is formed.It should resemble dumpling dough.
Finally, divide the dough into two equal parts. We wrap each of them in plastic or a damp cloth to prevent them from drying out, and leave them in the refrigerator for at least an hour or two.
The filling must be prepared in advance. You will need it as soon as the pancake is in the pan. For example, you can cut bananas (into transverse rings).
After the dough has rested, take it out of the refrigerator, knead it thoroughly and divide it into 15 pieces. Roll them into balls, coat them on all sides with olive oil, cover with plastic wrap and put them in the refrigerator again for half an hour.
After “rescuing” the dough from the refrigerator, you need to roll it out very thinly - into a translucent flat cake. A dThe diameter of the cake itself should be slightly larger than the diameter of the frying pan. Do not roll out this dough on a floured surface. It is best to do this on a surface greased with olive oil.
Heat the frying pan over medium heat, add a little vegetable oil and lay out the dough. Immediately brush the top of the dough with egg! For one pancake, about half an egg.
Immediately after brushing with egg, place the filling in the middle of the flatbread. Wrap the pancakes in the form of an envelope. Fry in a hot frying pan for just a minute. Then turn over and fry on the other side.
Place the finished pancakes on paper to absorb excess oil. After this, cut the Thai pancake into several pieces and pour over the topping. Now you can eat it. The easiest way to do this is with toothpicks.

You can get a visual master class on making Thai pancakes from this video (in English):

As you have already seen, there are many ways to make Thai pancakes with a variety of fillings. We hope that we have intrigued you at least a little and that you will try making this dish at home. And then share your impressions in the comments under this post :)

By the way, it goes perfectly with Thai pancakes (a refreshing almond drink).

We wish you successful culinary exploits and bon appetit!

Photo: chooyutshing’s, alykat’s, Renée S. Suen’s

Delicious, mouth-watering pancakes are one of the favorite dishes of Russian people. Many people associate this dish with home comfort and a warm family atmosphere. Undoubtedly, our compatriots always yearn for their homeland, despite the fact that they can only spend a few days traveling. And when Russian tourists visit a hot, sunny city, they discover the beauty of resort towns and, of course, the greatest mastery of Thai culinary art, and then a pleasant surprise awaits them - Thai pancakes!

Thai pancakes are one of the most favorite delicacies of tourists!

Travelers, tourists, and specialists who know the peculiarities of the pancakes note that pancakes in Thailand taste very similar to familiar Russian dishes, which is why they are very popular!

But the recipe for Thai pancakes, like any other unique recipe, has its own special secret!

Traditional banana pancakes in Thailand are also called "roti", which means "bread". It is considered the birthplace of the dish. But the masters of Thai cuisine revealed a new, unique recipe to the world and made the national dish a unique delicacy that people all over the world want to try!

It’s easy to repeat the dish in your home kitchen! We present to your attention simple recipes, following which you can prepare pancakes with banana like in Thailand!

Sweet Thai pancakes served in a restaurant! Surprise your loved ones and friends with authentic Thai cuisine!

Thailand is an unforgettable country that remains in the memory for a lifetime thanks to pleasant memories. Some time after the end of the trip, many want to again experience the taste of extraordinary Thai cuisine. We bring to your attention a classic recipe for pancakes with bananas in Thai style, which will not only surprise you with its excellent taste, but also with the competent presentation of the traditional dish.

Test preparation:

Carefully sift 500 g of wheat flour, adding 1 tsp. sugar and 1 tsp. salt.
Add 1 beaten egg and 100 ml milk.
Knead the dough with your hands, carefully adding 100 ml of water until a homogeneous consistency is achieved.
The resulting dough is divided into two parts, wrapped in a bag and stored for 1 - 2 hours in the refrigerator.
This dough is divided into 14 - 16 balls, which are greased with palm oil. These blanks are again left in the refrigerator for 30 minutes.

Cooking method:

Cut ripe bananas into rings.
Roll out each ball into a thin flat cake. When preparing these pancakes, no flour is used, but only palm oil.
Next, heat the oil in a frying pan, carefully place the flatbread and fry for no more than 30 seconds.
Place sliced bananas in the center of the pancake.
We wrap the edges in an envelope and turn it over. Fry for 35 - 45 seconds.

Serving the dish:

Place the pancake on a plate.
Cut into small pieces.
Drizzle with condensed milk.
Powdered sugar - to taste. The dish is ready!

Despite the simplicity and some familiarity of this dessert, strict restaurant critics note the uniqueness of the dish, its originality. Thai pancakes have become quite popular, as the excellent combination of a traditional dish and an exquisite “zest”, characteristic only of the amazing cuisine of Thailand, pleases guests of the country from all over the world!

Thai pancakes “like in a makashnitsa” - simple and delicious!

Travel lovers, tourists and residents of Thailand know very well what makashnitsa are. Snack bars “on wheels” or mobile catering outlets are very popular and indispensable for people who prefer to dine quickly, as they say, “on the run.” We present to you a recipe for Thai pancakes, which are prepared in eateries familiar to tourists!

Interesting fact: the name “makashnitsa” was coined by tourists from Russia.

And, as you guessed, the common noun “makashnitsa” came from the word “dunk”. And it was hot Thai sausages that were dipped into the juicy sauce!

Ingredients:

500 g wheat flour;
1 egg;
½ glass of milk;
½ glass of water;
Olive oil;
Sugar;
Salt;
Filling - to choose from.

Cooking method:

Beat the egg and milk, adding salt and sugar.
Mix the mixture until a homogeneous consistency is obtained.
Add flour, water, mix until an elastic dough is obtained.
The resulting dough is infused in the refrigerator for 1 - 2 hours.
Next, the dough is divided into 20 pieces and greased with vegetable oil. Store in the refrigerator for another 30 minutes.
Thin cakes are made from these pieces.
Heat the vegetable oil over moderate heat.
Pancakes are laid out in a frying pan. Each of them is generously greased with egg.
Any filling to taste (thick syrup and fruit) is added to the center of the pancake.
Wrap and fry.
When serving the dish, the pancakes are additionally poured with syrup. The dish is ready!

A simple, understandable dish that local Thai eateries are filled with, undoubtedly pleases not only with its pleasant presentation, but also with its rich taste! Try new combinations, experiment, improve your culinary skills!

Thai pancakes - simple and delicious! Bon appetit!