Korean Rice Pancakes with Banana and Honey Recipe
These delicate, slightly chewy pancakes made with rice flour, served with banana slices and honey, are like a cross between Asian rice cakes and European breakfast crêpes. In Korea, sweet rice snacks often appear after lunch or as a little treat with tea. Here the sweetness comes mainly from the fruit and honey, so the dessert is lighter than classic cakes.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
3
Ingredients
- rice flour - 150 g
- milk - 250 ml
- egg - 1 piece
- banana - 2 piece
- honey - 2 tablespoon
- oil - 2 tablespoon
- salt - 1 pinch
- sugar - 1 tablespoon
- vanilla - 0.5 teaspoon
- sesame seeds - 1 tablespoon
Main Ingredient:
rice flour
Preparation
- Put the rice flour, sugar and a pinch of salt into a bowl and mix.
- In a separate bowl, whisk the egg with the milk and vanilla until well combined.
- Gradually pour the wet ingredients into the dry ones, whisking constantly until you get a smooth, fairly thin batter without lumps. If it is very thick, add another 2–3 tablespoons of milk.
- Set the batter aside for about 5 minutes so the rice flour can swell slightly.
- Peel the bananas and slice them thinly.
- Heat a small amount of oil in a frying pan over medium heat. Pour in a portion of the batter and spread it thinly, as for classic crêpes. Fry for 1.5–2 minutes, until the edges start to lift slightly and the bottom is light golden.
- Carefully flip the pancake and fry for another 1 minute. Transfer to a plate and repeat with the remaining batter, adding a little more oil to the pan if needed.
- Top the finished pancakes with banana slices, drizzle with honey and sprinkle with dry-toasted sesame seeds (toast them in a dry pan for 1–2 minutes, until fragrant). Serve immediately while warm.
Storage
In fridge:
1 days
Freezing:
Yes
Usmażone, wystudzone naleśniki możesz przechować w lodówce do następnego dnia, oddzielając je papierem do pieczenia. Do mrożenia układaj je w stosik, przekładając papierem, a potem podgrzewaj na suchej patelni lub w piekarniku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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