Rolled Banana Pancake with Vanilla Ice Cream and Fresh Blueberries

    35 minutes

    This is one of the first "western foods" that I have learned to make. My husband gave me his dad's pancake recipe. And I sort of improvised it. This makes 12 to 15 servings of rolled pancake, depending on the size of your pan.


    Heilongjiang Province, China
    3 people made this

    Serves: 12 

    • 2 cups plain flour
    • 2 cups milk
    • 3 bananas
    • 2 eggs
    • 1 teaspoon salt
    • 1 cup sugar
    • 1 teaspoon baking powder
    • water (I use water to get the right consistency if the batter is a little thick)
    • oil, for cooking
    • vanilla ice cream (store bought)
    • a handful of fresh blueberries

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a bowl, combine all ingredients except water, oil, ice cream and blueberries. Blend. I use a handheld blender, as that's the only thing I have here.
    2. To get the "perfect" consistency of the batter, add water if it's too thick. But if the consistency is quite thin, add flour.
    3. Put a frypan on a stove on medium heat. Add a teaspoon of oil (1 teaspoon each pancake). Add half a cup of the batter. Cook for 2 minutes, depending on how thick is your batter and how big is your pan. Turn to cook the other side. Put the cooked pancake on a plate and roll while it's still warm.
    4. Repeat until you used up all of your batter.
    5. Once all the pancakes are rolled, serve with ice cream and blueberries on top.

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