Banana Jam Pancake

Overview

In the hotel, I saw the pastry chef's skill in making Indian flying pancakes is very dazzling. In fact, you can also make it at home, and it doesn't require a high degree of difficulty. As long as the dough is mixed well, the taste of the rolled out pancakes will be no less good. The freshly baked banana jam pancake has a crispy crust with a light milky aroma. The filling is sweet, soft, and rich in fruity aroma. It is completely comparable to the flying pancakes made by Indian chefs. With such a hand-made dessert, you can pair it with a cup of grain and soy milk on a working day morning to provide yourself and your family with a nutritious breakfast. You can also pair it with a cup of fragrant coffee on a holiday afternoon to enjoy an exquisite and comfortable afternoon tea.

Tags

• staple food
• home cooking
• banana
• condensed milk
• edible oil
• flour
• jam
• water

Ingredients

Steps

1. 1 Slowly add 50ml of hot water above 80℃ to 200g of flour, stir with chopsticks while adding, so that part of the flour forms small lumps.

   

2. 2 Then slowly add 60ml of room temperature cold water and stir continuously until the flour basically forms into small pieces.

   

3. 3 Add 15g of condensed milk and 15ml of cooking oil to 2, knead for about ten minutes, knead it into a smooth dough, cover with plastic wrap, and let it sit for 30 minutes.

   

4. 4 Knead the dough into long strips and cut into small pieces, each piece weighing about 50g.

   

5. 5 Apply a little oil on a silicone mat to prevent sticking, take a small piece of dough and roll it into a thin sheet. Try to make it as thin as possible. It is already translucent and you can see the pattern on the silicone pad.

   

6. 6 Spread a thin layer of jam in the middle of the dough sheet (the taste depends on your personal preference, I used yellow peach flavor), and then spread a layer of thinly sliced bananas.

   

7. 7 Stack the dough pieces on all sides, as long as they overlap slightly and don't leak, you don't need to overlap them completely, otherwise this side will be too thick.

   

8. 8 Add an appropriate amount of oil to a non-stick pan. When the oil is hot, place the pancake with the sealing side down in the pan and fry over medium-low heat.

   

9. 9 Flip one side for about 30 to 40 seconds, then bake for another 30 seconds. Be careful not to puncture the cake when turning it over, otherwise the jam will flow out and black impurities will stick to the cake behind.

   

10. 10 Cut the pancakes while they are hot and put them on a plate. Of course, it’s even more fun to hold the whole picture without taking pictures and chew on it!