Burmese Pancakes

Step 1

Put flour, baking powder and pinch of salt in a medium sized bowl or in the bowl of a food processor and pulse a couple of times to blend in all the dry ingredients.

Step 2

If using jaggery or palm sugar, split the vanilla pod and scrape out the seeds, put the seeds and the pod into a heavy based pan with the jaggery or palm sugar, add a few drops of water, heat over a medium heat, once all the sugar has dissolved, turn heat off, set aside to cool.

Step 3

Whisk the eggs with 30g of the melted butter and pour into the bowl of flour.

Step 4

Make a well in centre of the flour mixture and gradually pour in the whisked eggs, milk and cooled vanilla jaggery/palm sugar syrup mixture (or maple syrup), whisking (pulse if using a food processor) all the time until you have a batter the consistency of single cream.

Step 5

With the remaining butter grease a non stick frying pan.

Step 6

Pour a ladle of pancake mixture into the hot pan and cook for a few minutes or until golden.

Step 7

When bubbles appear on the top sprinkle over a teaspoon of the seed mixture to the upside of the pancake before flipping over and cooking for a while longer on the other side.

Step 8

Remove the pancakes from the heat and keep warm whilst you make the rest.

Step 9

Once all cooked, stack them as desired, scatter over any remaining seeds and drizzle with the remaining vanilla palm sugar syrup and serve.