Entree: American Samoa – National Cuisine – Panikeke (Thick fried pancake fritters commonly made with mashed banana and served as a breakfast or snack)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 3 tbsp (45 g) granulated sugar
- 1/2 tsp (1 g) ground cinnamon (optional)
- 2 large eggs, beaten (approx. 100 g)
- 1 cup (240 ml) coconut milk (or cow's milk)
- 2 medium ripe bananas, mashed, approx. 1 cup (240 g)
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- Optional for serving: honey, extra coconut flakes, or powdered sugar

Instructions

1. In a large bowl whisk together flour, baking powder, salt, sugar, and cinnamon if using.
2. In a separate bowl combine beaten eggs, coconut milk, mashed bananas, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and fold gently until just combined; batter should be thick but spoonable. If too thick, add up to 2 tbsp (30 ml) more milk.
4. Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom, about 2 tbsp (30 ml) to start.
5. Spoon 1/4 cup (60 ml) portions of batter into the hot skillet, leaving space between each pancake. Flatten slightly for even cooking.
6. Cook 2–3 minutes per side, until edges set and bottoms are golden brown, then flip and cook another 2–3 minutes until cooked through. Adjust heat as needed to prevent burning.
7. Transfer cooked panikeke to a paper-towel-lined plate and keep warm while cooking remaining batter, adding more oil to the pan as needed.
8. Serve hot with honey, extra coconut flakes, or a dusting of powdered sugar.