Samoan Panikeke Recipe

Flour: The base of the batter, providing structure and texture.

Sugar: Adds sweetness to the batter, making the panikeke deliciously sweet.

Baking powder: Helps the batter rise, creating a light and fluffy texture.

Water: Combines with the dry ingredients to form the batter.

Egg: Adds richness and helps bind the ingredients together.

Vanilla extract: Adds a hint of vanilla flavor, enhancing the overall taste.

Salt: Balances the sweetness and enhances the flavors.

Oil: Used for frying the batter, giving the panikeke its golden-brown crust.

When mixing the batter, ensure that you do not overmix it. Overmixing can lead to a dense and tough texture in your panikeke. Stir just until the ingredients are combined and the batter is smooth. This will help achieve a light and fluffy dough that fries up perfectly.

• flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber.

• flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance or celiac disease.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• water - Substitute with milk: Milk adds richness and a slight creaminess to the batter.

• water - Substitute with coconut milk: Coconut milk adds a subtle coconut flavor and creaminess.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist texture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and flavor.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste.

• oil for frying - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is stable at high temperatures.

• oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor.

• Allow the panikeke to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled panikeke in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, arrange the panikeke in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
• Once frozen, transfer the panikeke to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat, thaw the panikeke at room temperature or in the refrigerator. Warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• For a quick option, reheat in the microwave on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• Enjoy your panikeke with a drizzle of honey or a dusting of powdered sugar for an extra touch of sweetness.

• Preheat your oven to 350°F (175°C). Place the panikeke on a baking sheet lined with parchment paper. Warm them for about 10 minutes or until they are heated through and crispy.

• Use a microwave for a quick reheat. Place the panikeke on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious as they can become soggy if overheated.

• Reheat in an air fryer for a crispier texture. Set the air fryer to 350°F (175°C) and place the panikeke in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Use a stovetop method by heating a non-stick skillet over medium heat. Add a small amount of oil and place the panikeke in the skillet. Heat for about 2-3 minutes on each side until they are warmed through and crispy.

• For a steam reheat, place the panikeke in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps retain moisture but may result in a softer texture.

• Mixing bowl: A large bowl used to combine the dry ingredients and another to whisk the wet ingredients.

• Whisk: A utensil used to beat the egg, water, and vanilla extract together until well combined.

• Measuring cups: Tools used to measure out the flour, sugar, and water accurately.

• Measuring spoons: Tools used to measure the baking powder, vanilla extract, and salt precisely.

• Frying pan: A pan used to heat the oil and fry the batter until golden brown.

• Spoon: A utensil used to drop spoonfuls of batter into the hot oil.

• Paper towels: Used to drain the excess oil from the fried panikeke.

• Spatula: A tool used to flip the panikeke to ensure they are golden brown on both sides.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a scoop: Use an ice cream scoop to drop batter into the oil for uniform pancakes.

Preheat oil: Start heating the oil while mixing the batter to save time.

Batch frying: Fry multiple panikeke at once to speed up the process.

Drain efficiently: Use a cooling rack over paper towels to drain excess oil quickly.