Back home, my oldest sister would often make Lempeng Pisang, traditional banana omelet, totally looks different to what am sharing atm. This following omelet of mine is what would be called as Pisang Goreng, however in Indonesia, the banana is not normally mashed, only sliced if not left whole (without the peel obviously).
I was missing my sister’s Lempeng Pisang, but wanted Pisang Goreng at the same time, so banana omelet my way it was 😀
1/4 teaspoon salt
1 teaspoon cinnamon powder (or less, as desired)
half cup sugar (or more)
1/2 kg all-purpose-flour
1/4-1/2 cup of water (not too watery, not too dry)
bunch of banana slices
3 tablespoons frying oil
Peel bananas from the skin, put in a large bowl, mash them until smooth.
Add sugar, cinnamon, sugar, salt, eggs, water and flour Mix well.
Heat the oil in a frying pan, and make omelet.
Serve warm is nicer as accompany for tea or coffee time
If you prefer, you can make thin slices out of the bananas, but for this way, you have to mix all other ingredients before adding in the bananas.
You can doubled the ingredients or lessen the amounts of ingredients as desired.
You can top it with ice cream and make this recipe a nice dessert
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder or less, as desired
- half cup sugar or more
- 1/2 kg all-purpose-flour
- 1/4-1/2 cup of water not too watery, not too dry
- bunch of banana slices
- 3 tablespoons frying oil
- Peel bananas from the skin, put in a large bowl, mash them until smooth.
- Add sugar, cinnamon, sugar, salt, eggs, water and flour Mix well.
- Add Sultanas
- Heat the oil in a frying pan, and make omelet.