The ultimate mix of pancake and donut.
A traditional delicious Samoan round pancake.
There are so many different types of breakfast foods out there and I am sure you have your favorites. But have you had panikeke? (pronounced pah-nee-kay-kay or pawn-kay-kay). This is a traditional Samoan round pancake and they are so delicious and easy to make.
The panikeke is made from a sweet dough and fried in oil. It can be served with cinnamon and sugar, butter and jam, whipped cream fresh fruit and more. It doesn’t necessarily have to be served during breakfast, it makes a great dessert as well.
When making these I highly recommend a cooking thermometer so you can make sure your oil stays between 320F and 350F. This will help to ensure you don’t have undercooked middles or make them too oily. Keep the oil between that sweet spot and you will have perfect panikeke every time.
We love these so much and hope you do as well. You’ll probably want to double or triple this recipe because they will be gone in a flash. Be sure to save this recipe on PINTEREST.
- Heat oil over medium heat, best to keep oil between 320F and 350F.
- Sift flour, baking powder, sugar and salt. Add the egg and milk. Mix ingredients with enough water to form a thick batter (like a wet dough).
- Drop small cookie scoop (heaping tablespoon) of dough into hot oil. Fry for 3-5 minutes or until a dark golden brown.
- Once cooked remove from oil and place onto a plate lined with a paper towel. Serve with butter and favorite jam or you can roll them into cinnamon and sugar mixture.
If oil is too hot, the panikeke will be undercooked on the inside. If your oil is too cool you will have greasy panikeke. Be sure to continue to check the temperature of the oil. I love using my thermometer from Thermoworks.
Mmm, they look perfect!
You can also make them without eggs and milk. It makes them less dense and more airy and fluffy!