Burmese Pancake | Pancake | Rice Pancake | Bane Mote | Bane Moant | Pancake without baking powder

Place a pan over medium heat and add 1 cup of water and jaggery into it and let dissolve completely to form a uniform mixture. When dissolved completely after 10-15 min., turn off the flame, strain the mixture to avoid any lumps, and let the mixture cool down to room temperature.

Place a pan over medium heat and grease with oil/ghee, roast poppy seeds and peanuts one after the other, until color changes to golden-brown, collect and cool in separate dishes.

Take a bowl and put rice flour, yeast and salt and mix them together, then add vanilla essence, cooled down jaggery syrup, and mix until combined. Now add melted butter and yogurt into the batter and mix well. Add 1 cup of water in portions with mixing in between.

Whisk the eggs in a separate bowl then mix into the batter. Rest the batter covered for 1 hour. The batter will be risen after an hour.

Grease a non-stick pan and put over low flame, pour the batter filling the pan completely to get uniform and perfect sizes. Add coconut slices, sliced roasted peanuts and poppy seeds on top of the pancake, when the batter is still wet and can accommodate the toppings.

Cover and cook for 5 min. over low flame and then turn over to the other side and cook another 5 min. Make sure to brush ghee/butter each time to the pan and to the pancakes before flipping onto the other side.

Equipment Needed

Dietary

Allergens