PANIKEKE RECIPES
PANIKEKE LAPOTOPOTO - SAMONAN ROUND PANCAKES RECIPE - FOOD.COM
Make and share this Panikeke Lapotopoto - Samonan Round Pancakes recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 12 pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter with the consistency of wet dough.
- Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. Oil temp should be about 340°F Oil should be deep enough to submerge the pancake ball.
- Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.
- Drain on paper towels.
Nutrition Facts : Calories 725.6, FatContent 5.8, SaturatedFatContent 2.4, CholesterolContent 101.5, SodiumContent 509, CarbohydrateContent 149.5, FiberContent 3.4, SugarContent 50.3, ProteinContent 18.1
PANIKEKE LAPOTAPOTO- SAMOAN ROUND PANCAKES | JUST A PINCH ...
There are two families in my church building that are Samoan that they have great food. Once we got to try out the Samoan food for our Girls Camp and it was to die for. Samoan food is really gooood!!!
Provided by Keddy Kemple @hungergamescooking
Categories Other Side Dishes
Prep Time 35 minutes
Cook Time 1 hours 5 minutes
Number Of Ingredients 8
Steps:
- Heat up your oil over medium heat, that as soon as it starts to get shimmery, turn the heat to low. If you have a thermometer, heat oil to somewhere between 320 and 356 degrees F. (160 - 180 degrees C)
- While oil is heating, sift flour, baking powder, sugar, and salt. add the egg and milk, and mix everything up with enough water to form a thick batter/wet dough.
- Fry tablespoonfuls in the oil for 3-5 min. until they are a dark golden brown. if your oil is too high, the paikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. Break one open every few to make sure that they are done.
- Eat hot or col, though these usually don't get a chance to cool doen before they're snatched up.
- Note- You can substitute self-rising flour for the flour and baking powder. When you double or triple, or for sure quadruple the recipe, make sure when you add the water you don't add too much and get the wrong consistency.
- Suggestion, add a little vanilla to the mix to give it a little extra kick. Also you could try putting the dough into a pipping bag and just pipe them into the oil.
- If you mix the dough just right and the oil is at the right temp., then the panikeke will round themselfs out, no matter what shape you drop them into the oil. And if your panikeke has "horns", oh buddy, snatch those up quick because they are crunchy and delish!!!
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