Kabalagala (Ugandan Pancakes)
Kabalagala are banana pancakes from Uganda, sold as street food and fried until crisp outside and soft within. The batter gets its sweetness mostly from the fruit, so the riper your bananas, the better the result. Spotted skins mash easily and taste sweeter. Frying in deep oil gives an even golden crust in minutes, and a cup of tea alongside suits them well.
Instructions
Mix the mashed bananas, flour, sugar, baking powder and salt together in a bowl until no dry flour remains.
Add the milk a little at a time, stirring with a whisk or spoon. Stop when the batter is smooth and thick, about the consistency of ordinary pancake batter.
Pour enough vegetable oil into a deep frying pan or pot to cover the pancakes completely, and heat it over medium-high heat.
Drop spoonfuls of batter into the hot oil, aiming for rounds about 3 to 4 inches across. Fry in batches so the pan is not crowded.
Cook each pancake for about 2 to 3 minutes per side, until both sides are golden brown and crisp.
Lift the pancakes out with a slotted spoon or spider strainer and set them on a plate lined with paper towels to drain. Serve warm, on their own or with tea or coffee.
Make it personal.
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