Ingredients:
For
The Pancakes
½ cup All purpose flour (maida)
½ cup cornflour
3/4 cup milk
a pinch salt
Oil for frying
2 tbsp All purpose flour (maida)
dissolved in 1/4 cup water
For
Caramel Sauce :
1 cup sugar
½ cup water
½ cup milk
1 Tbsp. butter
Pinch of salt
Vanilla Ice cream for serving
Method :
On medium flame heat the sugar
and water in a small saucepan. Cook the caramel until it is a golden brown
color. Remove the pan from the heat and whisk in the butter. Once it has
melted, gradually add in the milk and stir to combine. Return your caramel
sauce to medium heat. Add the salt and stir the mixture until it is well
combined. Boil for one minute until the sauce thickens slightly. Allow your
caramel to cool.
For the pancakes: Combine the
plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well.
(no lumps should be formed) . Grease a non-stick pan with oil, pour 2 tbsp of
the batter into the pan and tilt it around quickly to make a 6” diameter thin
circle. When the sides begin to peel off, turn the pancake and cook on the
other side for 30 seconds. Repeat with the remaining batter to make more
pancakes. Place a pancake on a flat, dry surface and place ½ banana on one of
its edge Apply a little flour paste along the edges of the pancake. Fold the
top edge over the banana to seal it firmly. Fold the left and the right side of
the pancake in order to get a rectangle. Roll the pancake downwards tightly
sealing the ends securely with the flour paste. Repeat with the remaining
ingredients to make more rolls. Heat the oil in a kadhai(wok) and deep-fry in
batches till they turn light brown in colour. Cut each roll into 2 equal
portions and serve hot with caramel sauce and vanilla ice cream.
