Korean Rice Pancakes with Banana and Honey Recipe
These delicate, slightly chewy pancakes made with rice flour, served with banana slices and honey, are like a cross between Asian rice cakes and European breakfast crêpes. In Korea, sweet rice snacks often appear after lunch or as a little treat with tea. Here the sweetness comes mainly from the fruit and honey, so the dessert is lighter than classic cakes.
These pancakes combine the light, chewy texture of Korean-style rice treats with the familiar form of European crêpes. They are naturally gluten-free and sweetened mainly with fruit and honey, making them a gentler alternative to heavy cakes and pastries.
Chef's tips
Use well-ripened, spotty bananas for the best sweetness and aroma. Make sure the pan is properly heated before pouring in the batter, otherwise the pancakes may stick and cook unevenly. If the batter thickens as it sits, simply loosen it with a splash of milk and whisk again.
How to serve
Serve the pancakes stacked on a warm plate, generously topped with banana slices and honey. For extra flavor, add a spoonful of thick yogurt or a scoop of vanilla ice cream and a few chopped nuts alongside the toasted sesame seeds.
Ingredients
- rice flour - 150 g
- milk - 250 ml
- egg - 1 piece
- banana - 2 piece
- honey - 2 tablespoon
- oil - 2 tablespoon
- salt - 1 pinch
- sugar - 1 tablespoon
- vanilla - 0.5 teaspoon
- sesame seeds - 1 tablespoon
Preparation
- Put the rice flour, sugar and a pinch of salt into a bowl and mix.
- In a separate bowl, whisk the egg with the milk and vanilla until well combined.
- Gradually pour the wet ingredients into the dry ones, whisking constantly until you get a smooth, fairly thin batter without lumps. If it is very thick, add another 2–3 tablespoons of milk.
- Set the batter aside for about 5 minutes so the rice flour can swell slightly.
- Peel the bananas and slice them thinly.
- Heat a small amount of oil in a frying pan over medium heat. Pour in a portion of the batter and spread it thinly, as for classic crêpes. Fry for 1.5–2 minutes, until the edges start to lift slightly and the bottom is light golden.
- Carefully flip the pancake and fry for another 1 minute. Transfer to a plate and repeat with the remaining batter, adding a little more oil to the pan if needed.
- Top the finished pancakes with banana slices, drizzle with honey and sprinkle with dry-toasted sesame seeds (toast them in a dry pan for 1–2 minutes, until fragrant). Serve immediately while warm.
Storage
No storage information available for this dish.
I like to treat these pancakes as a bridge between familiar weekend breakfasts and the flavors of Korean rice desserts. They are quick to make, kid-friendly, and a great way to use up ripe bananas without baking a whole cake.
