Samoan Panikeke Recipes

Steps:

• Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. If you have anything as fancy as a thermometer in your kitchen, heat the oil to somewhere between 320°F and 356°F (160°C to 180°C). Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter like a wet dough. Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.

Steps:

• Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter with the consistency of wet dough.
• Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. Oil temp should be about 340°F Oil should be deep enough to submerge the pancake ball.
• Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.
• Drain on paper towels.

Steps:

• 1. Heat up your oil over medium heat, that as soon as it starts to get shimmery, turn the heat to low. If you have a thermometer, heat oil to somewhere between 320 and 356 degrees F. (160 - 180 degrees C)
• 2. While oil is heating, sift flour, baking powder, sugar, and salt. add the egg and milk, and mix everything up with enough water to form a thick batter/wet dough.
• 3. Fry tablespoonfuls in the oil for 3-5 min. until they are a dark golden brown. if your oil is too high, the paikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. Break one open every few to make sure that they are done.
• 4. Eat hot or col, though these usually don't get a chance to cool doen before they're snatched up.
• 5. Note- You can substitute self-rising flour for the flour and baking powder. When you double or triple, or for sure quadruple the recipe, make sure when you add the water you don't add too much and get the wrong consistency.
• 6. Suggestion, add a little vanilla to the mix to give it a little extra kick. Also you could try putting the dough into a pipping bag and just pipe them into the oil.
• 7. If you mix the dough just right and the oil is at the right temp., then the panikeke will round themselfs out, no matter what shape you drop them into the oil. And if your panikeke has "horns", oh buddy, snatch those up quick because they are crunchy and delish!!!

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

Steps:

• Combine flour, sugar and baking powder, stir in bananas, pineapple (if using),vanilla extract and water to make a sticky dough.
• Heat oil in a deep-fryer, heat to 350 degrees. (Oil should be deep enough to completely cover the panikekes or at least 3" deep).
• Scoop up egg size dolops of dough, push off into oil, fry in small batches until they float and turn golden brown (about 3 min.), flip them over to fry on the other side, remove and drain on paper towel.
• Rolll in a mixture of sugar and cinnamon. or dip in coconut syrup.
• Coconut Syrup:.
• In a small sauce pan over medium heat, combine water and sugar, cook 6-8 minutes, add coconut milk, sea salt and vanilla, cook until mixture forms a slightly thick syrup.