Kueh Pisang or Chinese Banana and Cinnamon Pancakes

Total Time
20mins
Prep 5 mins
Cook 15 mins

Found this recipe as in interesting contribution for my group to the Asian region cookbook during World Tour 4!

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.

Reviews

Most Helpful

Lots of banana taste, with not too much sugar. I used lime instead of lemon since that's what we had fresh. Either way, a nice little tang for the finished pancake. I did get a fairly thick batter, which cooked into a thick pancake, so there wasn't really any way to fold them into quarters. Perhaps the batter should have been adjusted to be thinner, or else a spoon used to spread the pancake in the pan?

realbirdlady May 23, 2010

Loved these, the banana flavour is really evident which is nice... I used whole wheat SR flour and Splenda in lieu of sugar...served with cream cheese...4 yr old DD and I both enjoyed them. Thanks Syd!

**Mandy** March 30, 2010

We loved these yummy pancakes and I certainly loved how quick and easy they were to make - so they're a great week night recipe! :) We love bananas, cinnamon and lemons and it was wonderful how they came together so deliciously in this recipe. Thanks for sharing it! Made for Zaar Stars Tag.

bluemoon downunder March 12, 2009

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