Malaysian Pancakes

Read the recipe after the jump.

For two dozen pancakes (adapted from Tom Kine’s Street Food):

• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 2 eggs, beaten
• 1/2 c. soy milk
• 5 bananas
• 2 tbsp. sugar
• salt
• vegetable oil
• powdered sugar

Mash the ripe bananas in a mixing bowl and set aside. Mix the dry ingredients, then add in the soy milk and sugar. Fold in the mashed bananas until the batter is smooth and creamy. Heat about a tablespoon of vegetable oil in a medium sized pan on medium heat. Use a half cup scoop and cook the pancakes. Repeat until the batter is completely gone. Serve with powdered sugar and sliced bananas on it. Caramel syrup (especially this one from Bon Appétit) is also a great alternative.

I should add that I’m not Malaysian. Just FYI, my family is native Taiwanese, Chinese, and Portuguese with some other stuff. When I told my soon to be boyfriend that my father was Taiwanese, he blurted out that he loved Thai food. Not. The. Same. Somehow Ryan Skeen found out about it and won’t let him forget that. Way to go!