Kueh Pisang Or Chinese Banana And Cinnamon Pancakes Recipes

KUEH PISANG OR CHINESE BANANA AND CINNAMON PANCAKES

Steps:

• 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.

BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
• Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
• To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.