Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 1 ripe banana, mashed
- 1 egg
- 1 cup milk
- 1/4 cup bajigur syrup
- 2 tablespoons butter, melted
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar.
2. In a separate bowl, mix together the mashed banana, egg, milk, bajigur syrup, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick frying pan over medium heat. Use a ladle to pour the batter onto the pan, making pancakes of desired size.
5. Cook the pancakes until bubbles form on the surface and the edges start to dry out. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 150 per pancake
- Fat: 4g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Soy milk or almond milk can be used instead of regular milk.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra texture.
- Top the pancakes with sliced bananas, whipped cream, or additional bajigur syrup.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough pancakes.
- Use a non-stick frying pan or lightly grease the pan with butter to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a toaster or microwave until warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with additional bajigur syrup.
- Garnish with sliced bananas and a sprinkle of cinnamon.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Bacon or sausage
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
- Bajigur is a traditional Indonesian hot drink made from palm sugar, ginger, and coconut milk.
Flavor profiles:
- Sweet, spicy, and aromatic.
Serving suggestions:
- Serve the pancakes for breakfast or brunch.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Indonesian
Taste: Sweet, Creamy, Banana, Nutty, Spiced, Banana-Flavored