When I was in Yangon last year I spent my first morning looking for a market near the hotel. It was a street that had many stalls and breakfast type food stands. Everything in Yangon was very exciting for me, as a neighbouring country to Thailand. I found that our culture and cuisine are very different in many ways. The thing that catched my eye most was a lady making an almond pancake on the street. I stood in line and signalled for some almond pancake, the same one that she just did for the customer in front of me. First she poured the pancake batter in the pan, sprinkled generous amount of almond on top, then she placed a charcoal heater on top. Like baking, the cake actually rise after a few minutes. She then gave it to me in a plastic bag. I ate there on the street. I really loved it, as its almond flavor and texture were very pronounced, crispy, and aromatic.
I asked for permission to take picture and I was glad I did and it is helpful to write this recipe. I still remember the flavors, so here I am trying to duplicate the recipe from the memory– Here in Seattle in my kitchen.
I created Honey-Lime Syrup to go with the pancake. In Southeast Asia, it is typical way of using honey-lime for a syrup in a dessert. Also you can simply add more hot water to melt honey and put over ice as a tonic drink. It is very versatile recipe. I like local pure honey. I use “Twin Peaks” Mountain Honey from Snoqualmie Valley Honey Farm, located in North Bend, Washington. The bees collect nectar from the local wild flowers the scent of the wild flower is present in the honey. You may use any honey.
I want to tell you that this pancake is beyond breakfast. I popped frozen left-over in the toaster this morning, and the almonds on the pancake were very crunchy and delicious with my Vietnamese coffee. I almost cry, I miss Burma.
Nam Pueng Ruang Manao
Yield: 1/4 cup3 tablespoons honey 1 tablespoon hot water 2 teaspoons lime juice 1 drop almond extract, optional
Combine honey and hot water in a microwave save small bowl. Heat in the microwave for 15 seconds and stir until uniform. Stir in lime juice and almond extract. Stir really well and set a side. Store in refrigerator up for a week.
Yangon Almond Pancake
Yields: 1 1/2 cup pancake batterMake: 4 to 6 pancakes 1 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup almond meal flour 1 egg 2-3 tablespoons sugar 2 tablespoons melted butter, plus 4 tablespoons to cook pancake 1 1/4 cups milk 1/2 teaspoon pure almond extract 1/2 cup sliced almonds, toasted
Sift flour, baking powder and salt twice and place into a large bowl along with almond meal flour. Beat eggs, sugar and butter in a medium size bowl for 30 seconds. Combine with milk and almond extract. Then pour in the flour mixture, fold it gently just to mix.
To duplicate the technique shown in the pictures, I use a heated cast iron pan as a hot lid. Cover the pancake while cooking.
Heat a pancake pan with 1 tablespoon butter on medium heat when melt pour 1/3 to 1/2 cup batter. Sprinkle 2 tablespoons toasted sliced almond on the surface of the pancake, cover with heated cast iron pan and let’s it cook for 3 minutes. It should rise, when the edge is golden, use spatula to lift the pancake to see if it yellow-brown. If it does, it is ready. Flip with spatula to cook another side. It should take about 30 seconds, more or less. Check the same way if it is done. Don’t let the almond burn, it should take about 3o seconds. Repeat the process to make 3 or 4 more pancakes. Serve right away with Honey-Lime Syrup.
Note: I freeze the uneaten pancake by letting it cool, line with parchment paper and put in the zip lock bag. Freeze. Next time around all you have to do is put in the toaster.© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com