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Tongan pancakes (pānīkeke): recipe illustration
Breakfast

Tongan pancakes (pānīkeke)

Small, thick and fluffy sweet pancakes, lightly golden, often served at breakfast or as an afternoon snack. They are closer to American pancakes than thin French crêpes.

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Ingredients

Ingredients

Optional extras

Nutrition facts

369 kcal per serving

Protein
13.8 g
Carbohydrates
52.6 g
of which sugars
10.7 g
Fat
10.3 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, baking powder, sugar and salt in a large bowl.
  2. In another bowl, beat the eggs with the milk, melted butter and vanilla.
  3. Pour the wet ingredients over the dry ones and mix just enough for a smooth batter without lumps.
  4. Heat a non-stick pan over medium heat and grease it very lightly.
  5. Pour a large spoonful of batter per pancake, cook for 2 minutes until bubbles appear, flip and cook for another minute.

Variations and tips

Coconut version. Add 3 tablespoons of shredded coconut to the batter.

More ideas

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Original Ecomely recipe.