Pancakes are a breakfast option everyone loves. They can be paired with any type of condiment you desire – jam, honey, maple syrup, or butter, for instance – and they are fun to make and eat.
If you like your pancakes packed with flavour and texture, why not give “pek nga” a try? For the uninitiated, it is a type of traditional Kedahan pancake, also known as “lempeng kelapa” in Kelantan and Terengganu.
Sweet-salty fresh grated coconut and fragrant banana will provide a real pick-me-up in the mornings. Fun fact: the bananaless version of this recipe is also known as savoury treat, and pairs perfectly with curry or dried fish!
Ingredients
- 6 ripe bananas
- 5 tbsp brown sugar (or to taste)
- 1/4 cup shredded coconut
- 1/2 tsp salt
- 3/4 cup wheat flour
- banana leaves
- cooking oil, to be brushed on the banana leaves
- some water (if needed)
Method
- Mash the bananas, add the salt and sugar, and mix well.
- Add the flour and mix thoroughly. If the batter is too thick, add water, little by little, until you reach the desired consistency.
- In a pan, brush a banana leaf with oil. Ladle some batter onto the leaf, spread it into a circle, and sprinkle a tablespoon of shredded coconut, making sure it is distributed evenly.
- Turn on the heat and allow the batter to cook. When one side is firming up and turning golden brown, flip it to the other side. Flip it several times to get that beautiful golden colour.
- Dish the cooked pancake along with the banana leaf onto a plate, and repeat the process with the remaining leaves and batter.
- Serve warm with shredded coconut and condiments of your choice.
This article first appeared in butterkicap.com. Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.