Burmese Pancakes: Simple No Fuss, Everyday, Family Recipes (2024)

April 14, 2016 By Gillian Thompson 3 Comments

Burmese Pancakes

These Burmese Pancakes are a souvenir from mytrip to Myanmar last September. Myanmar Pancakes just don’t have quite the same ring so Burmese Pancakes theyremain! I liked them so much I asked the hotel chef for his recipe and have been meaning to recordand share it with you ever since. Burmese Pancakes are made using rice flour and jaggery, which means they are suitable for those following agluten free and refined sugar free diet.

The recipe I received, scribbled down hastily on the back of areceipt, wasenough to feed a small army, so I madesome minor alterations to suit a family size serving. I’ve kept the basics as close to the original as possible, in fact the only changeis the addition ofa couple of tablespoons of nut butter and some extra seeds for the topping.

You may find it quite difficult to source Burmese Jaggeryin Hong Kong or anywhere outside of Burma for that… luckily I brought plenty back with me! If you can’t sourceBurmese Jaggery replace with eitherpalm sugar or maple syrup.

Burmese Pancakes

Method:

• Start by combining your dry ingredients, the rice flour, baking powder, bicarbonate of soda and salt in a medium sized bowl or in the bowl of a food processor, pulse a couple of times to blend in all the dry ingredients.
• If using jaggery or palm sugar, split the vanilla pod and scrape out the seeds, put the seeds and the pod into a heavy based pan with the jaggery or palm sugar, add a few drops of water, heat over a medium heat, once all the sugar has dissolved, turn heat off, set aside to cool.
• Whisk the eggs with 30g of the melted butter, make awell in centre of the flour mixture and gradually pour in the whisked eggs, milk and cooled vanilla jaggery, palm sugar syrup mixture or maple syrup, whisking (pulse if using a food processor) all the time until you have a batter the consistency of single cream.

• With the remaining butter, or coconut oil if you prefer, grease a non stick frying pan.Pour a ladle of pancake mixture into the hot pan and cook for a few minutes or until golden.When bubbles appear on the top sprinkle over a teaspoon of the seed mixture to the upside of the pancake before flipping over and cooking for a while longer on the other side.

• Add the seed mix and slivered coconut slices or almonds to the upside of the pancake mix before flipping.

• Remove the pancakes from the heat and keep warm whilst you continue to make the rest.
• Once all cooked, stack them as desired, scatter over any remaining seeds and drizzle with the remaining vanilla palm sugar syrup and serve.

Burmese Pancakes

Best served and eaten immediately accompanied withplain yoghurt, stewed or fresh fruit, a scoop of nut butter and scatter over any remaining seeds.

The Burmese Pancakes are not as light and fluffy as theirAmerican counterpart, but that’s what makes them so much more filling and satisfying. They are packed full of good things and will fuel youall morning long.

Let me know if you give this recipe a go. You can leaveme a note in the comments box below.

gx

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Burmese Pancakes