Trying Burmese Street Food at Eaterniti in Elmhurst (Queens, NYC)

Combine rice flour, sugar, salt, and baking powder in a mixing bowl.

Add coconut milk and water to the dry ingredients; whisk until smooth.

Incorporate beaten egg and vanilla extract into the batter.

Let the batter rest for 30 minutes at room temperature.

Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.

Pour a ladleful of batter into the skillet, swirling to form a thin layer.

Cook until the edges lift and the surface is set, about 2-3 minutes.

Sprinkle sliced banana, coconut flakes, and sesame seeds on top.

Fold the pancake in half and cook for another minute until golden.

Repeat with remaining batter, adjusting heat as necessary.

Serve warm, garnished with chopped green onions and additional coconut flakes.

Equipment Needed

Dietary

Allergens