Kueh Pisang or Chinese Banana and Cinnamon Pancakes

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

• Ready In: 20 mins
• Serves: 6
• Yields: 12 pancakes

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons ground cinnamon
• 1  teaspoon baking powder
• 1⁄2 cup  whole milk
• 2  eggs, beaten
• 6  large bananas, ripe, peeled
• 1  pinch salt
• 2  tablespoons granulated sugar
• 1⁄4 cup powdered sugar (more or less)
• 1  lemon, juice of
• 2  tablespoons  vegetable oil (more or less)

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.