BURMESE PANCAKE

 BURMESE PANCAKE RECIPE AKA BANE MOANT :

INGREDIENTS :

• 2 cups of water

• 125 gm. of jaggery / gur 

•  2 tbsp. melted butter/ ghee

• 1/4 cup peanuts (moong phalli)  

• 2 tbsps. poppy seeds (khas khas)  

• 250 gm. Rice flour

• 1 tsp. of active dry yeast (khameer)

• a pinch of salt

• 1 tsp. vanilla essence 

• 2 tbsp. of yogurt 

• 2 eggs

• thin 1 inch. coconut slices 1 cup

PROCEDURE :

• Place a pan over medium heat and add 1 cup of water and gur/ jaggery into it and let dissolve completely to form a uniform mixture. When dissolved completely after 10-15 min., turn off the flame, strain the mixture to avoid any lumps, and let the mixture cool down to room temperature.

• Place a pan over medium heat and grease with oil/ghee, roast poppy seeds and peanuts one after the other, until color changes to golden-brown, collect and cool in separate dishes.

• Take a bowl and put rice flour, yeast and salt and mix them together, then add vanilla essence, cooled down gur/jaggery syrup, and mix until combined. Now add melted butter/ghee and yogurt into the batter and mix mix mix. Add 1 cup of water in portions with mixing in between.

• Whisk the eggs in a separate bowl then mix into the batter. Rest the batter covered for 1 hour.

• Batter will be risen after an hour.

• Grease a pan (must be a non-stick) and put over low flame, pour the batter filling the pan completely to get uniform and perfect sizes, here I used a 6 inch round non-stick pan. Add coconut slices, sliced roasted peanuts and poppy seeds on top of the pancake, when the batter is still wet and can accommodate the toppings.

• Cover and cook 5 min. over low flame and then turn over to other side and cook another 5 min. Make sure to brush ghee/butter each time to the pan and to the pancakes before flipping onto the other side. 

serve with tea or coffee in the evening or morning, Enjoy :)