Ingredients for Kueh Pisang Or Chinese Banana And Cinnamon Pancakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon, plus extra for serving
- 1 teaspoon baking powder
- 1 cup whole milk
- 2 large eggs
- 3 ripe bananas
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- powdered sugar, for dusting
- lemon juice, for serving
- 2 tablespoons vegetable oil
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How to Make Kueh Pisang Or Chinese Banana And Cinnamon Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, and 1 teaspoon baking powder.
- Make a well in the center of the dry ingredients. Add ½ cup milk and 1 egg, beating with a whisk until the batter is smooth.
- Add the remaining ½ cup milk and 1 egg, stirring until thoroughly combined. The batter should be relatively thick.
- In a separate bowl, mash 3 ripe bananas with ¼ teaspoon salt and ¼ cup granulated sugar.
- Gently stir the mashed banana mixture into the batter until just combined.
- Sprinkle a sheet of waxed paper or parchment paper generously with powdered sugar and set aside.
- Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Once hot, reduce heat to medium. (Avoid high heat to prevent burning).
- Pour ¼ cup of batter onto the hot skillet for each pancake (adjust amount for desired size, approximately 5-7 inches in diameter).
- Cook each pancake for 2-3 minutes per side, or until golden brown and cooked through. Work in batches if needed.
- Once cooked, carefully transfer each pancake to the sugared parchment paper.
- Sprinkle each pancake generously with extra cinnamon and powdered sugar.
- Add a few drops of lemon juice to each pancake.
- Fold each pancake into quarters and serve immediately while hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
108g
Fat
8g
Carbs
24g
