Burmese Pancakes
Method:
- Start by combining your dry ingredients, the rice flour, baking powder, bicarbonate of soda and salt in a medium sized bowl or in the bowl of a food processor, pulse a couple of times to blend in all the dry ingredients.
- If using jaggery or palm sugar, split the vanilla pod and scrape out the seeds, put the seeds and the pod into a heavy based pan with the jaggery or palm sugar, add a few drops of water, heat over a medium heat, once all the sugar has dissolved, turn heat off, set aside to cool.
- Whisk the eggs with 30g of the melted butter, make a well in centre of the flour mixture and gradually pour in the whisked eggs, milk and cooled vanilla jaggery, palm sugar syrup mixture or maple syrup, whisking (pulse if using a food processor) all the time until you have a batter the consistency of single cream.
- With the remaining butter, or coconut oil if you prefer, grease a non stick frying pan. Pour a ladle of pancake mixture into the hot pan and cook for a few minutes or until golden. When bubbles appear on the top sprinkle over a teaspoon of the seed mixture to the upside of the pancake before flipping over and cooking for a while longer on the other side.
- Add the seed mix and slivered coconut slices or almonds to the upside of the pancake mix before flipping.
- Remove the pancakes from the heat and keep warm whilst you continue to make the rest.
- Once all cooked, stack them as desired, scatter over any remaining seeds and drizzle with the remaining vanilla palm sugar syrup and serve.
The Burmese Pancakes are not as light and fluffy as their American counterpart, but that’s what makes them so much more filling and satisfying. They are packed full of good things and will fuel you all morning long.
Ingredients
- 250 g rice flour
- 300 ml cow's milk or soy milk - I've used both types and the results are the same
- 50-100 g palm sugar - use palm or maple syrup if you cannot find jaggery jaggery
- 2 eggs
- 30 g butter melted or 30ml of coconut oil
- 20 g desiccated coconut
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 2 tbsp almond butter or other nut butter of your choice optional
- 1 vanilla pod - split with a sharp knife
- 3 tbsp mixed seeds - traditionally poppy or sesame seeds I also added hemp & buckwheat groats
- slices Toasted coconut or almonds sliced
- pinch of salt
Instructions
-
Put flour, baking powder and pinch of salt in a medium sized bowl or in the bowl of a food processor and pulse a couple of times to blend in all the dry ingredients.
-
If using jaggery or palm sugar, split the vanilla pod and scrape out the seeds, put the seeds and the pod into a heavy based pan with the jaggery or palm sugar, add a few drops of water, heat over a medium heat, once all the sugar has dissolved, turn heat off, set aside to cool.
-
Whisk the eggs with 30g of the melted butter and pour into the bowl of flour.
-
Make a well in centre of the flour mixture and gradually pour in the whisked eggs, milk and cooled vanilla jaggery/palm sugar syrup mixture (or maple syrup), whisking (pulse if using a food processor) all the time until you have a batter the consistency of single cream.
-
With the remaining butter grease a non stick frying pan.
-
Pour a ladle of pancake mixture into the hot pan and cook for a few minutes or until golden.
-
When bubbles appear on the top sprinkle over a teaspoon of the seed mixture to the upside of the pancake before flipping over and cooking for a while longer on the other side.
-
Remove the pancakes from the heat and keep warm whilst you make the rest.
-
Once all cooked, stack them as desired, scatter over any remaining seeds and drizzle with the remaining vanilla palm sugar syrup and serve.
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