A few years ago, we went to Bali to attend Duncan’s good friend’s wedding. It was, honestly, one of the best weddings we’ve been to. The setting was absolutely breath-taking, the wedding guests were a great bunch of like-minded people, the food was amazing and the wedding speeches brought a tear or two to our eyes. I’m not big on weddings, but this was one that I could go to again and again. After the big day, we got to hang out together for a few more days and then had to say our goodbyes; which wasn’t easy and we really bonded with each other during that week. We planned to meet up in Bali again one day, but life got in the way a bit…
Following our goodbyes, Duncan and myself went on a trip round the island as we knew it will be a while before we will be able to see this stunning place again. The place we loved most was called Amed, up in the north-east of the island. It was stunning, not that touristy and the the food was the best we’ve had during the entire trip (which is saying a lot as the standard of food was already very high). We stayed in this cute little B&B with our hut set on the top of a steep hill. To get to the room, we had to climb hundreds of awkwardly shaped, stone-carved steps – which is good as we did need some exercise after eating so much. It was there that we fell in love with Balinese pancakes. They were delicious – pillowy-soft, slightly sweet and packed with the local fruit they had to hand, usually slices of banana or pineapple, which would get a bit of charring from the pan. This recipe is my attempt at recreating those dreamy banana pancakes and the mood of that carefree holiday.
*You can use wholemeal flour instead.