Pani Keke Samoa or Samoan pancakes

Growing up my mum would make these once in a blue moon for dessert. I don't know how or when she got the recipe but when I was old enough to be able to make them myself I would from time to time. They really are very simple. They are wonderful if served warm, sprinkled with a little powdered or white sugar and a scoop or two of vanilla ice cream. Then again when do I not suggest serving my treats warm with vanilla ice cream? C’mon people you have to get your dairy!

Makes about 30 pancakes

Ingredients:

2 very ripe bananas
3 ½ Cups Flour
1 ¼ Cups Sugar
2 teaspoons baking powder
1 ½ Cups Water

Abt. 3 ½ Cups Vegetable oil for frying.

Mash the two bananas. I just use a fork to do this.

Mix dry ingredients in a separate bowl. Combine dry ingredients with the banana mush and fold the mixture (don’t mix or use a mixer). Add the water to make the folding easier until there are no more ingredients that are dry.

Heat oil on the stove in a small sauce pan (2 qt. pot) that can fit six to eight egg-sized pancakes and is deep enough to cover the pancakes in oil. (Use medium heating **do not burn the oil**)

Add the mixture with a greased spoon when the oil is hot. Cook six to eight egg-sized pancakes at a time. Remove from oil when dark brown. Place on a paper towel and eat when you can stand the heat. (Careful Very Hot!!)


Hint: When the oil is ready, grease the spoon (dip your spoon in the hot grease so the mixture doesn’t stick as you are dropping it in the oil) and drop a small test pancake, in the mixture. If the pancake pops up to the top of the oil immediately the oil is hot enough and ready. However, if the pancake turns brown to fast, your oil is probably too hot.

Enjoy!