Greetings, foodies! We know that everyone has been fantasising about traveling and reminiscing about the good ol’ times when we could. And honestly, the thing we miss the most is the food, no matter local or international. Well, suck up those tears, because today we’re showing you how you can stay home and still eat like you’re on vacation!
This Is How You Can Make The Famous Thai Banana Nutella Pancake
If you’ve ever stepped foot in Thailand, no matter whether if it’s the beaches or the city, you’ve definitely eaten at least one banana pancake. The heavenly combo of chocolate and condensed milk on top of bananas is just too hard to resist. Read on to find out how you can recreate this goodness right at your kitchen:
- 1 piece of frozen roti paratha
- 1 banana
- 2 Tbsp Nutella
- 1 Tbsp unsalted butter
- 1 Tbsp sugar
- 1 Tbsp condensed milk
Step 1: Defrost frozen roti paratha for 5 minutes.
Step 2: Prepare a piece of a baking paper and place the defrosted roti paratha on it. Then, gently spread out the roti paratha by its edges to make it slightly bigger.
Step 3: Cut up the banana into 12 pieces and arrange them in the centre of the paratha.
Step 4: Fold in the corners of the paratha to cover the bananas. (just like below)
Step 5: Heat up your pan and put in the unsalted butter. As the butter melts, place the paratha on the pan.
Step 6: When the bottom part of the paratha starts getting brownish, sprinkle some sugar on top and flip it over. Keep flipping it back and forth until both sides are golden brown. Total cooking time is about 4 to 5 minutes.
Step 7: Let the paratha cool down a bit then cut it into 12 pieces.
Step 8: Spread a load of Nutella and top it off with a drizzle of condensed milk. Enjoy!
Try Making This Recipe Thai Banana Nutella Pancake Today
There you have it! A quick and simple recipe for you to make your very own iconic Thai Banana Nutella Pancake right at your kitchen. Get these ingredients at your closest supermarket today and start whipping up this delicious dessert today. Have fun and let us know how it turns out for you if you’ve tried it!
This recipe is adapted from Von Chin (Facebook)
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