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Guyanese Pancakes

Total Time: 1 hour, 39 minutes
Yield: 24 - 30 pieces

2 cups all purpose flour
1 heaped tablespoon granulated sugar
1/4 teaspoon salt
1 heaped teaspoon instant yeast
1/4 teaspoon ground cinnamon (optional)
3 eggs, room temperature
1 teaspoon vanilla essence/extract
3/4 cup warm milk (110 - 115 degrees F)
Oil for deep frying

Add flour, sugar, salt, yeast, and cinnamon, if using, to a large bowl and mix thoroughly.

Add eggs and essence/extract to a small bowl and whisk gently (you just want to break up the eggs and get them mixed with the essence).

Cover and let rise in a warm place for 1 and 1/2 hours or until the mixture has more than doubled in quantity.

Add oil to a deep frying pan and heat on medium heat until oil is hot (350 degrees F).

Working with 2 tablespoons, scoop and drop the batter into the hot oil. Do not overcrowd the pan. Let fry for 1 minute until nicely browned all over. Remove using a slotted spoon and drain on paper towels.

Serve warm with a generous drizzle of homemade syrup.

Homemade syrup

2 cups Demerara Sugar (substitute with cane sugar or packed brown sugar)
1 (4-inch) cinnamon stick
1 cup water

Add sugar, cinnamon stick and water to a medium sized sauce pot. Turn the heat to medium high and stir to dissolve the sugar.

Bring the mixture to a boil then immediately reduce heat to low and let simmer gently for 15-17 minutes. Remove from heat and set aside to cool.
Source: http://www.csmonitor.com/The-Culture/Food/2013/0208/10-Mardi-Gras-recipes/Guyanese-pancakes-for-Mardi-Gras

Submitted by: Pete on February 12, 2013, 5:47 pm

This recipe is included in 1 recipe book.
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