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Kueh Pisang or Chinese Banana and Cinnamon Pancakes

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“Found this recipe as in interesting contribution for my group to the Asian region cookbook during World Tour 4!”
READY IN:
20mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, whisk together flour, cinnamon & baking powder.
  2. Make well in center & add HALF the milk & HALF the eggs, beating until batter is smooth. Then add remaining milk & eggs, stirring thoroughly.
  3. In separate bowl, mash bananas with salt & sugar.
  4. Stir banana mixture into batter.
  5. Sprinkle waxed or parchment paper with powdered sugar & set aside.
  6. 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.
  7. Cook on each side until golden, working in batches if needed.
  8. 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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