Madrid-Style Panikeke

Ingredients

In this Madrid-style adaptation of Panikeke, we incorporate Spanish flavors and techniques to create a unique twist on the traditional Samoan dish. The original Panikeke is typically made with coconut milk and served with a coconut syrup. However, in this recipe, we use a batter infused with cinnamon and vanilla, giving the pancakes a warm and comforting flavor reminiscent of Spanish cuisine. Additionally, we serve them with honey or powdered sugar instead of coconut syrup, adding a touch of sweetness that complements the Spanish-inspired flavors. We alse have the original recipe for Panikeke, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 tablespoon (15ml) baking powder 1 tablespoon (15ml) baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 1/2 cups (355ml) whole milk 1 1/2 cups (355ml) whole milk
• 2 large eggs 2 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Honey or powdered sugar, for serving Honey or powdered sugar, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 42g, 10g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. 2.
   In a separate bowl, whisk together the milk, eggs, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix; a few lumps are okay.
4. 4.
   Heat a large non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. 6.
   Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter.
7. 7.
   Serve the Madrid-style Panikeke warm, drizzled with honey or sprinkled with powdered sugar.

Treat your ingredients with care...

• Flour — Sift the flour before measuring to ensure a lighter texture in the pancakes.
• Cinnamon — Use ground cinnamon for a warm and aromatic flavor.

Tips & Tricks

• For extra fluffiness, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
• Add a pinch of nutmeg to the batter for a subtle, warming flavor.
• Serve the pancakes with a dollop of whipped cream and fresh berries for an indulgent twist.
• Experiment with different toppings such as chocolate sauce, caramel, or sliced bananas.
• To keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200°F (95°C).

Serving advice

Serve the Madrid-style Panikeke warm, drizzled with honey or sprinkled with powdered sugar. They are perfect for breakfast, brunch, or as a sweet snack.

Presentation advice

Stack the pancakes on a plate, drizzle honey over the top, and sprinkle with powdered sugar. Garnish with a sprig of fresh mint for an elegant touch.