Crispy Banana Pancake with Sweet Condensed Milk Drizzle

In a bowl, combine the all-purpose flour, sugar, and salt. Gradually add the water and mix until a smooth, slightly sticky dough forms. Knead for 2-3 minutes, then cover and let rest for 10 minutes.

Divide the dough into two equal portions. On a lightly oiled surface, flatten each portion very thinly into a round or square shape, about 20 cm in diameter. The thinner, the crispier your roti will be.

Peel and thinly slice the ripe bananas. Set aside.

Heat 1 tablespoon of vegetable oil and 0.5 tablespoon of butter in a large non-stick frying pan over medium heat (approximately 170°C). Place one flattened dough portion into the hot pan.

Quickly arrange half of the sliced bananas over the dough. Crack one egg directly over the bananas, spreading it gently with a spatula. Fold the edges of the dough over the bananas and egg to create a square or rectangular parcel.

Fry for 2-3 minutes on each side until golden brown and crispy, pressing gently with a spatula to ensure even cooking. Add more oil and butter if needed for the second pancake.

Remove the cooked pancake from the pan, slice it into bite-sized pieces, and transfer to a serving plate.

Drizzle generously with sweet condensed milk. Repeat for the second pancake and serve immediately.