Fermented Cassava and Yoghurt Pancakes

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Dessert Vegetarian

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4 to 6

Ingredients

• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 tablespoon sugar
• 1/2 cup plain yoghurt
• 1/2 cup fresh milk
• 1 egg
• 1 tablespoon melted butter (at room temperature), plus unmelted butter for cooking
• 250 gram fermented cassava (Indonesian: tape)
• sweet condensed milk
• chocolate sprinkles

Instructions

1. In a bowl, mix together all purpose flour, baking soda, salt, and sugar. Set aside.
2. In another bowl, whisk together yoghurt, milk, and egg until well combined, then stir in the melted butter.
3. Gently stir the yoghurt mixture into the dry ingredients, mix well with a spatula. Set the pancake batter aside.
4. Take 250 gram fermented cassava and remove the tough core. Mash, then make a teaspoon discs (the discs are banana slices re-imagined ♥) until all the fermented cassava is used up.
5. Heat a frying pan over medium heat. Brush with some unmelted butter to prevent pancakes from sticking to the pan each time you add batter (unless you are using a non-stick pan). When the butter foam subsides, ladle batter onto the pan, making any size pancakes you like. Add three to four fermented cassava discs to each pancake and press them into the surface of cooking pancakes. Once the bottom turns golden brown, flip and cook the other side for a couple more minute. Repeat until all pancake batter is used up.
6. To serve, stack three pancakes, add a bit of sweet condensed milk between layers. Top the pancake stack with more sweet condensed milk and sprinkled with chocolate sprinkles. Serve immediately.