Entree: American Samoa – Central Culinary Region – Panikeke (Samoan pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) all-purpose flour
- 3 tbsp (45 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) salt
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 1 1/2 cups (360 ml) canned coconut milk
- 1/4 cup (60 ml) water, more as needed
- 1 tsp (5 ml) vanilla extract
- 1 ripe banana, mashed (optional) — about 1/2 cup (120 g)
- 1/2 cup (50 g) shredded fresh coconut (optional)
- Vegetable oil for frying, about 1–2 cups (240–480 ml) depending on pan
- To serve: honey, condensed milk, jam, or sliced tropical fruit

Show original ingredient measurements

- 2 cups (240 g) all-purpose flour
- 3 tbsp (45 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) salt
- 2 large eggs, approx. 100 g
- 1 1/2 cups (360 ml) canned coconut milk
- 1/4 cup (60 ml) water, more as needed
- 1 tsp (5 ml) vanilla extract
- 1 ripe banana, mashed (optional) — about 1/2 cup (120 g)
- 1/2 cup (50 g) shredded fresh coconut (optional)
- Vegetable oil for frying, about 1–2 cups (240–480 ml) depending on pan
- To serve: honey, condensed milk, jam, or sliced tropical fruit

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Make the batter — in a mixing bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl beat the eggs with coconut milk, water, and vanilla. Stir wet ingredients into dry until just combined; fold in mashed banana and shredded coconut if using. Batter should be pourable but thick; add a little more water if too stiff.
2. Step 2: Heat the oil — warm 1/4-inch (0.635 cm) to 1/2-inch (6–12 mm) of vegetable oil in a large skillet over medium heat. Test with a drop of batter — it should sizzle gently and brown slowly.
3. Step 3: Fry the panikeke — pour 2–3 tbsp (30–45 ml) batter per pancake into the skillet, or spoon larger dollops for thicker cakes. Fry 2–3 minutes per side until puffed and golden brown, flipping once. Adjust heat to prevent burning; cook in batches and add oil between batches if needed.
4. Step 4: Drain and serve — transfer cooked panikeke to a paper-towel-lined plate to drain briefly. Serve warm topped with honey, condensed milk, jam, or fresh tropical fruit. Traditionally enjoyed family-style for breakfast or a hearty snack.

1. Step 1: Make the batter — in a mixing bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl beat the eggs with coconut milk, water, and vanilla. Stir wet ingredients into dry until just combined; fold in mashed banana and shredded coconut if using. Batter should be pourable but thick; add a little more water if too stiff.
2. Step 2: Heat the oil — warm 1/4-inch to 1/2-inch (6–12 mm) of vegetable oil in a large skillet over medium heat. Test with a drop of batter — it should sizzle gently and brown slowly.
3. Step 3: Fry the panikeke — pour 2–3 tbsp (30–45 ml) batter per pancake into the skillet, or spoon larger dollops for thicker cakes. Fry 2–3 minutes per side until puffed and golden brown, flipping once. Adjust heat to prevent burning; cook in batches and add oil between batches if needed.
4. Step 4: Drain and serve — transfer cooked panikeke to a paper-towel-lined plate to drain briefly. Serve warm topped with honey, condensed milk, jam, or fresh tropical fruit. Traditionally enjoyed family-style for breakfast or a hearty snack.