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Pani KeKe - TastyPlanner.com
Chef: Kristin Pishdadi
Samoan Pancakes, a yummy treat from the south pacific islands. More of a desert than a breakfast.
2 bananas : very ripe
3½ cups flour
1¼ cups sugar
2 tsp baking powder
1½ cups water
Mash the two bananas. (Using your hands, to mash the bananas, is best because the banana sticks to other utensils and you end up wasting the banana when you clean up.)
Mix dry ingredients in a separate bowl. Combine dry ingredients with the banana mush and fold the mixture (don’t mix or use a mixer). Add the water to make the folding easier until there are no more ingredients that are dry.
Heat oil on the stove in a small sauce pan (2 qt. pot) that can fit six to eight egg-sized pancakes and is deep enough to cover the pancakes in oil. (Use medium heating do not burn the oil)
Add the mixture with a greased spoon when the oil is hot. Cook six to eight egg-sized pancakes at a time. Remove from oil when dark brown. Place on a paper towel and eat when you can stand the heat. (Careful Very Hot!!)
Hint: When the oil is ready, grease the spoon (dip your spoon in the hot grease so the mixture doesn’t stick as you are dropping it in the oil) and drop a small test pancake, about the size of a cockroach (Samoan cockroach not a US cockroach), in the mixture. If the pancake pops up to the top of the oil immediately the oil is hot enough and ready. However, if the pancake turns brown to fast, your oil is probably too hot.
They’re delicious if you eat them while they’re still warm. I like to break it open and eat it with a little bit of Strawberry Jam.