PANIKEKE - SAMOAN BANANA PANCAKES
Makes 2 dozen
2 medium ripe bananas
3 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon cinnamon (optional)
1 ½ cups water
Frying oil (vegetable or canola)
METHOD:
Peel two medium-sized ripe bananas and place them in a large bowl. Mash the bananas using a fork until smooth.
Add flour, sugar, baking powder, and cinnamon to the mashed bananas. Stir everything together with a wooden spoon.
Gradually add water to the mixture, stirring until the batter is thick, sticky, and scoopable—ideal for forming dough balls to fry.
In a large pot or Dutch oven, add enough oil to reach a depth of 3 inches for frying. Set the heat to medium and heat the oil until it reaches 360°F.
Carefully drop dough balls into the hot oil using an ice cream scooper or large spoon. To prevent splattering, gently lower the dough. Fry for 6 to 7 minutes until they turn golden brown. Use a fork or chopstick to flip for even frying.
Remove the Panikeke with a slotted spoon or spider strainer and place them on a paper towel-lined plate to cool. Enjoy with butter, jam, or peanut butter, or savor them plain.