Kueh Pisang or Chinese Banana and Cinnamon Pancakes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found this recipe as in interesting contribution for my group to the Asian region cookbook during World Tour 4! Ingredients:
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 cup whole milk |
2 eggs, beaten |
6 large bananas, ripe, peeled |
1 pinch salt |
2 tablespoons granulated sugar |
1/4 cup powdered sugar (more or less) |
1 lemon, juice of |
2 tablespoons vegetable oil (more or less) |
Directions:
1. In large bowl, whisk together flour, cinnamon & baking powder.
2. Make well in center & add HALF the milk & HALF the eggs, beating until batter is smooth. Then add remaining milk & eggs, stirring thoroughly.
3. In separate bowl, mash bananas with salt & sugar.
4. Stir banana mixture into batter.
5. Sprinkle waxed or parchment paper with powdered sugar & set aside.
6. Heat some oil in skillet over high heat, then drain off any excess oil & drop in enough batter to make a pancake 5-7 inches in diameter.
7. Cook on each side until golden, working in batches if needed.
8. When a pancake is done, place on sugared parchment paper & sprinkle with extra cinnamon & powdered sugar. Add a little lemon juice to each pancake, then fold into quarters & serve hot.
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