The recipe for Guyanese pancakes is different from the traditional flat pancakes most people are used to. This is because of the Portuguese influence on the country’s cuisine. In Portugal, these pancakes are known as Malasadas (a Portuguese-style fried doughnut). In the US, they are known as doughnut holes, thanks to Duncan Doughnuts.
Guyanese (or Malasadas) Pancakes
- 2 cups all-purpose flour
- 1 tbsp granulated sugar heaping
- ¼ tsp salt
- 1 tsp instant yeast heaping
- Optional: 1/4 ground cinnamon
- 3 eggs room temperature
- 1 tbsp vanilla extract
- ¾ cup milk between 110 to 115 F
- Oil for deep frying, about 2 inches
- Add flour, sugar, salt, yeast, and cinnamon, if using, to a large bowl and mix thoroughly.
- Add the eggs and vanilla extract to a small bowl and whisk gently (you just want to break up the eggs and get them mixed with the extract).
- Make a well in the center of the flour mixture, pour in the eggs and milk, and stir to mix and make a smooth, thick batter.
- Cover and let rise in a warm place for 1 and 1/2 hours or until the mixture has more than doubled in quantity.
- Add oil to a deep frying pan and heat on medium heat until oil is hot (350 F).
- Working with 2 tablespoons, scoop and drop the batter into the hot oil. Do not overcrowd the pan. Let fry for 1 minute until nicely browned all over.
- Remove using a slotted spoon and drain on paper towels.
- Serve warm with a generous drizzle of homemade syrup.
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