Last Updated: May 11, 2020
One of the things I miss the most ever since the COVID-19 pandemic started has to be travelling. And whenever I travel, I always look forward to sampling the local cuisine.
My must-visit spots always include a street market or night market, because that’s where you’ll get to take in the sights and enjoy the food at the same time. For those of you who frequently pop over to The Land of Smiles, I’m sure you’ve tried one of the popular treats in Bangkok’s street markets: the banana Nutella pancake.
Since we’re stuck here in Singapore for the next month at least, we’ll have to find different ways to satisfy our cravings. So, for dessert lovers and Bangkok travellers alike, here’s an easy recipe for Thai Banana Nutella Pancake in 15 minutes!
Preparation time: 10 minutes; Cooking time: 5 minutes
Step 1: Defrost the frozen roti prata for 5 minutes.
Step 2: Place the defrosted roti prata on baking paper. Gently spread out roti prata by edges to make it slightly bigger. If you don’t have baking paper, any large enough plate would do as well.
Step 3: Cut up banana into 12 slices and arrange them in the centre of the prata.
Step 4: Fold in corners of prata to cover banana slices.
Step 5: Heat up pan and put in unsalted butter. Place prata on pan as butter melts.
Step 6: When the bottom part of the prata browns, sprinkle some sugar on top and flip it over.
Step 7: Keep flipping it back and forth until both sides are golden-brown; for about 4 – 5 minutes.
Step 8: Let the prata cool down a bit, then cut it into 12 pieces—or however many pieces you’d like!
Step 9: Put the chocolate hazelnut spread on the prata and top it off with a drizzle of condensed milk.
I made sure to flip the banana Nutella pancake and cook it until the edges are really crispy. Together with the caramelised sugar, it added a brittle layer that was oh-so-satisfying to cut into.
Folding the prata to cover the banana slices prevented them from getting burnt, and the slight caramelisation added more sweetness and sticky texture to the banana slices. The banana I used was just ripe, so it didn’t turn out too mushy after cooking. But if you prefer softer banana slices, go ahead and use riper bananas. It’s all up to your personal preference!
For this banana Nutella pancake recipe, using frozen roti prata really helped to cut down the preparation time. Plus, it’s most likely still available in supermarkets—unlike basic baking essentials like flour. It also means that your creation will be crispier than the usual version you can find in Bangkok street markets!
After taking a bite of the banana Nutella pancake, I have to admit that it’s exceedingly sweet. Of course, that’s the intended taste—but I’d say it’s not something I can have too frequently. Make it for a special occasion, or if you just feel like treating yourself to a dessert.
If you have a sweet tooth like me, this will be right up your alley. Plus, it’s super easy to prepare and cook, so anyone can do it! Let us know how it goes, if you try out this recipe—we’ve published many other recipes if you have the time to try them out. What other popular snacks or street food would you like us to try next?
Expected Damage: S$2 per portion