Put about 4 tablespoons of flour in a bowl, then add the eggs, margarine, and milk. I usually pour in 2/3 cup milk (about 150 ml), but you can add milk gradually to get the right consistency.

Mix the batter thoroughly. This step takes some effort, but be patient! Margarine can be hard to blend, so keep mixing until smooth. Let the batter rest for 30 minutes to 1 hour.

While the batter rests, cut the ginger into thin strips and slice the bananas in half lengthwise.

Next, make the pancakes. Heat a skillet over the stove—no need to add margarine or oil at this stage. Pour a spoonful of batter into the pan and spread it into a thin, round pancake, slightly longer than the banana. The thinner, the better! When the pancake is cooked, transfer it to a plate.

Place a banana half on the pancake and roll it up. Repeat until you use up all the batter and bananas.

Pour vegetable oil into the skillet for frying. Once the oil is hot, add the rolled pancakes, placing the seam side down to keep them from unrolling. Fry, turning occasionally, until golden brown. Remove and drain on paper towels.

Once the pancakes have drained, place them on a plate, top with ginger strips, and drizzle with honey. For easier eating, cut each roll into 3-4 pieces. Enjoy! Thank you for reading my recipe!