Ingredients
Bananas, flour, apples, and small cucumbers, all to taste.
Seasonings
Corn flour and hawthorn cake, both to taste.
Instructions
1. First, mash two bananas into a puree, then add cornmeal (do not add water), followed by a small amount of all-purpose flour (just enough to improve the texture, so use sparingly) until the mixture can be formed into a dough. Roll the dough into a log, pinch off small pieces, and roll each piece into a thin pancake (since the pancakes should be thin, keep the dough pieces small).
2. Place a non-stick pan over heat without adding oil, put the pancake directly into the pan, and since there's no oil, flip it frequently until golden brown, then remove; julienne the apple, hawthorn cake, and small cucumber, roll them inside the banana pancake, and cut the banana pancake diagonally in half to serve.