Thai banana pancakes

Ingredients for 6 servings:

• 3 bananas, very ripe
• 230 g flour, type 405 (or instant flour)
• 1 pinch of salt
• 1 egg yolk
• 2 tbsp oil
• 130 ml water, lukewarm
• 3 tbsp clarified butter
• some oil, additionally
• some freshly squeezed lemon juice for drizzling
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

simple and delicious

In a bowl, knead the flour, egg yolk, oil, salt, and 130 ml lukewarm water into a smooth dough (using a hand mixer). Shape the dough into a ball, brush with a little of the extra oil, and let it rest at room temperature for about 30 minutes. Peel the bananas, slice them, and immediately drizzle with freshly squeezed lemon juice to prevent them from turning unappealingly brown. Divide the dough into 6 equal portions. On a lightly oiled work surface, stretch each portion of dough with your hands into a thin, round flatbread about 20 cm in diameter and press into shape. Heat a little clarified butter in a large, non-stick frying pan. Place one piece of dough in the pancake. Place the sliced ​​bananas from 1/2 banana in the center of the pancake and fry over low heat until golden brown. Fold the dough in from 4 sides towards the center (like an envelope). This creates a square parcel. Carefully flip this parcel with a spatula and fry on the other side over low heat until crispy and golden brown. Remove from the pan and keep warm. Fill the remaining 5 pancakes in the same way and fry one after the other. Before serving, cut the pancake parcels into squares with a pizza cutter. Dust with powdered sugar to serve. Be careful—the insides are especially hot! This delicious dessert also tastes delicious with a scoop of vanilla ice cream.