I am not a big pancake fan. Pancakes to an American is a fluffy pan-fried batter drizzled with maple-flavored syrup, something that’s never appealed to me, even growing up. However, when traveling around the world, I’d learned to keep an open mind about pancakes, which can vary widely from country to country.
Banda pancakes – a popular pancake in Indonesia
“You have to try these pancakes,” my friend Carlos said. We were in the Banda Islands of Indonesia, a place known as the Spice Islands. This is where nutmeg trees were discovered by Europeans and was the only source of the spices nutmeg and mace for hundreds of years.
We’d been touring the local islands, hiring a guide to take us to Banda Besar to look at the spice production and diving around the island of Api, the tallest island with an active volcano.
Now we were on Banda Neira, where most of the population lived. We’d already had a fabulous dinner a few nights ago at one of the local hotels, tasting Javanese specialties from the owner’s wife, who was from Java.
Tucked into a small restaurant, we’d eaten Nasi Goreng and Mie Goreng, fried rice and fried noodles, before dessert came, a Banda pancake slathered with nutmeg jam.
I took a bite. The pancake wasn’t light and fluffy. Instead, it was thick and spongy, with a hit of caramel on the edges.
This style of pancake is easy to make at home and doesn’t have to be eaten with the nutmeg jam. They are also excellent with maple syrup, Nutella, chocolate sauce, or any of your other favorite pancake toppings.
Cook’s tip: You can make these pancakes dairy-free, replacing the milk, sweetened condensed milk, and butter with dairy-free alternatives.
- 1.5 cups flour
- 1.5 cups milk (I used whole milk)
- 2 Tbsp sweetened condensed milk
- 2 Tbsp butter for the pan
- Your favorite toppings
Whisk the flour, milk and condensed milk together until there are no lumps in the batter.
Heat your pan over medium-high heat. In this step we want to slightly caramelize the edges of the pancake.
Melt a pad of butter and pour about 1/2 cup of the batter into the butter.
Let it cook until the edges are solid. Flip. When the second side cooks, the edges of the pancake will curl up a bit.
Serve with your favorite topping.
This recipe makes five pancakes, 231 calories per pancake.
- 1 1/2 cups flour
- 1 1/2 cups milk (I used whole milk)
- 2 tbsp sweetened condensed milk
- 2 tbsp butter for the pan
- Your toppings of choice
- Whisk the first three ingredients together until there are no more lumps in the batter.
- Heat your pan over medium-high heat - we want to caramelize the edges of the pancake a bit.
- Melt a pad of butter and pour about 1/2 cup of the batter into the butter.
- Let it cook until the edges are solid. Flip.
- When the second side cooks, the edges of the pancake will curl up a bit.
- Serve with your favorite topping.
These pancakes can be made dairy-free, replacing the milk, sweetened condensed milk, and butter with dairy-free alternatives.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 85mgCarbohydrates: 36gFiber: 1gSugar: 4gProtein: 7g
This data was provided and calculated by Nutritionix.
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- Explore remote Manado Indonesia
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- Packing list for Indonesia (not Bali)