Once again, we’ve been somewhat absent from the blogging world lately, but you’ll all be pleased to know that this is the last time we’re going to use ‘We were planning a wedding’ as an excuse. Yes, you read correctly: nearly 14 months after getting engaged, we have successfully had one wedding in Australia and a celebration of the same in the UK. Both events were wonderful and we are now faced with the challenge of readjusting to normal life.
We were lucky enough to have Miranda’s mum over from Australia for Wedding #2, and being the feeders that we are, decided to treat her to a Tongan recipe: keke vai (pancakes) with banana. We ate these for breakfast, but they would be equally appropriate for morning or afternoon tea, or even dessert.
Keke vai with banana
Recipe from The Polynesian Kitchen and adapted slightly.
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 cup sugar
About 1 1/4 cups water
1 large, very ripe, mashed banana
1. Mix the dry ingredients thoroughly, then add water 1/4 cup at a time and stir with a wooden spoon until well combined. The mixture should be quite thick.
2. Mix in the mashed banana.
3. If you want to cook them traditionally, heat a few tablespoons of oil in a pan and fry the keke in oil; if you want to cook the healthy way, like we did, use a non-stick pan. Cook like pancakes, flipping when one side is ready.
Makes enough to serve 3 generously.
We thought the keke vai were sweet enough and didn’t need any syrup, although Mum had butter on hers and Ash had bacon, so they cater to all tastes! They were an easy and tasty ‘treat’ breakfast and filled us up for hours. Ash was also thrilled that they didn’t contain coconut (thanks to Miranda’s extensive research to find a Tongan recipe that didn’t!).
Sorry for such a short blog post – we’re still trying to catch up! American Samoa is next and we have a very tasty recipe ready to go…