Malasadas Portuguese Pancakes

These small, fried batter treats are served on Shrove Tuesday. They are delicious dipped in the anise-seasoned syrup. Malasadas can be reheated in the microwave.

• Ready In: 15 mins
• Serves: 12

Ingredients

• SYRUP

• 2  cups sugar
• 1  cup water
• 2  teaspoons anise seeds

• MALASADAS

• 1  package dry yeast
• 1  teaspoon sugar
• 1⁄2 cup warm water
• 3⁄4 cup all-purpose flour
• 6  large eggs
• 1  lemon, zest of, grated
• 1⁄2 teaspoon vanilla
• 1  tablespoon sugar
• 1  pinch salt
• 1⁄4 cup  cream or 1⁄4 cup evaporated milk
• 2  cups flour
• 2  cups  vegetable oil

Directions

1. SYRUP: Combine all ingredients in a small saucepan, and cook until it becomes a thin syrup approximately 30 minutes.
2. Keep warm, but do not overcook, as it will crystallize.
3. MALASADAS: Dissolve yeast and 1 teaspoons sugar in warm water.
4. Add 3/4 cup flour, and mix well.
5. Cover, and put in a warm place to rise until bubbles form on top.
6. Combine eggs, lemon peel, vanilla, 1 tablespoons sugar, salt and cream or evaporated milk, and beat for 5 minutes.
7. Add yeast, 2 cups flour and mix to a soft batter.
8. Cover, and put in a warm place for at least 1 hour until doubled in volume.
9. Heat oil in a heavy saucepan to 325 degrees F.
10. Drop about 6 small tablespoonfuls of batter into hot oil.
11. Fry until a light golden colour, turning once.
12. Remove from oil, and place on absorbent paper.
13. Continue until all batter is used.
14. Place drained pancakes in the hot syrup to coat.
15. Remove from syrup.
16. Arrange on a platter and serve as soon as possible.
17. Serves 12.
18. Terence Da Silva, Prince Albert, Saskatchewan.
19. The Great Canadian Feast.