Kueh Pisang or Chinese Banana and Cinnamon Pancakes Recipe #305880
Found this recipe as in interesting contribution for my group to the Asian region cookbook during World Tour 4!
by Sydney Mike
20 min | 5 min prep
SERVES 6 , 12 pancakes
- 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)
- In large bowl, whisk together flour, cinnamon & baking powder.
- Make well in center & add HALF the milk & HALF the eggs, beating until batter is smooth. Then add remaining milk & eggs, stirring thoroughly.
- In separate bowl, mash bananas with salt & sugar.
- Stir banana mixture into batter.
- Sprinkle waxed or parchment paper with powdered sugar & set aside.
- 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.
- Cook on each side until golden, working in batches if needed.
- 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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5 stars