Description
But you love Thailand like I love him?! From another trip to this beautiful country I have brought with me this wonderful recipe for pancakes that can be made at home from available ingredients. Help yourself!
Ingredients
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400 g
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360 g
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1 tsp
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220 ml
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2 tsp
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1 pinch
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1 pinch
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3 Tbsp
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6 piece
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2 piece
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125 ml
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1 can
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125 ml
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Cooking
Melt the butter in the microwave or on the stove, then cool to room temperature. Add the sugar, salt, vanilla, coconut milk, stir.
Pour oil into a large mixing bowl. Sift the flour into the oil and gently PrimeSite spoon.
Stirring the mixture to pour in the water.
When all the ingredients are mixed, start to mix dough by hand for about 15-20 minutes until the dough will not be elastic and ceases to stick to hands and sides of bowl.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and roll into small, evenly sized balls. Well grease every to get the ball with vegetable oil on all sides. Cover with clingfilm again and refrigerate for 30 minutes.
For the filling, dice the banana and whisk together with a whisk in a bowl egg.
On the table or a silicone Mat roll out the dough thinly, while the working surface is not necessary to grease or flour them.
Preheat wok (or large flat pan) 1 tablespoon butter, thus reinflate the vegetable oil that the dough does not stick to the walls and does not burn. For frying each subsequent pancake, you will need to add in the pan 1 tablespoon of butter, as the dough during frying absorbs all the oil.
Place the rolled out pancake in the wok in the centre, pour in 1 tablespoon of the beaten eggs, 1 teaspoon of liquid caramel on top we put sliced bananas. Fry on medium heat a few minutes until the bottom is lightly browned.
Then carefully picking up each edge with a spatula, put the pancake in the envelope. Then flip and fry on back side about 1.5-2 minutes.
Pancake spread on a dish, cut into squares, pour condensed milk and chocolate sauce.
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