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Banana and Cinnamon Pancakes (Kuih pisang)  (Not yet rated)

A southeast Asian dessert.

Cal: 328 Fat: 3g Carbs: 71g Protein: 9g Fiber: 5g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 2 teaspoons cinnamon
  • 6 large bananas ; ripe, peeled
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 pinch salt
  • confectioner's sugar
  • 1/2 cup milk
  • 2 egg(s) ; beaten
  • 1 teaspoon baking powder
  • 1 lemons ; juiced
  • vegetable oil ; for cooking
  • In My Kitchen

  • Directions

    In a large bowl, combine the flour, cinnamon and baking powder. Make a well in the center, and add the milk, and half of the egg. Beat until batter is smooth. Add remaining milk, stirring thoroughly. In a separate bowl, mash the bananas with the salt and sugar. Stir banana mixture into the batter. Sprinkle some parchment papaer with confectioner's sugar. Heat some oil in a skillet over high heat. Drain off any excess, and drop in enough batter to make a pancake 5-7 inches (12-18 cm) in diameter. Cook on each side until golden, working in batches if needed. Sprinkle pancakes with extra cinnamon and confectioner's sugar. Add a little lemon juice to each pancake, fold into quarters and serve hot. Original recipe makes about 12 pancakes.

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