We discovered that pancakes in Burma/Myanmar are called mont pyar thalet. Knowing the name of the country's pancake usually makes it pretty easy to find an actual recipe. This was not the case for Burma/Myanmar. All I kept finding was a picture of the same pancake with it's name, but no recipes anywhere. I did finally find a YouTube video for making them; however, it was not in English, and no ingredients were listed anywhere. Thus, I couldn't even use a translator to try to find out what the ingredients might be. I was seriously bummed.
I finally found a website that had the recipe for a Burmese pancake, well, sort of. I found this recipe on the blog of Chili-Lime-Garlic, who was born in Burma. However she currently resides in the United States. In her Burmese pancake recipe, she readily admits that she doesn't use the same type of flour that is used in Burma (which is typically rice flour), but instead uses a pancake mix, from what appears to be Whole Foods, as the base, and then turns that base into her version of a Burmese pancake. Drat! We don't use no mixes here at Around the World in Pancake Sundays!
So, I continued my search. Eventually I found a lovely website that focuses on Burmese food from Tin Cho Chaw. Here I found another type of recipe for Burmese pancakes. So we decided to make this version of pancakes, thus, we bookmarked the page and thought nothing more about it.
Well, once again, we should have done a little bit of planning ahead. As we woke up on Sunday morning, we discovered that we didn't have the red beans necessary for the filling. We also didn't have the time to prepare it. So what we decided to do was use the pancake recipe from Chaw, and use the "filling" from Chili-Lime-Garlic. Then we would have all of the ingredients for the Burmese pancakes. So now we're ready for the ingredients used in this week's pancakes:
160g self rising flour
80g rice flour
½ teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
100ml coconut milk
oil for frying
The first thing you'll need to do is toast up the sliced almonds a little bit. Put them in a heavy skillet, and heat while stirring until just lightly browned.
Next you can mix together all of the dry ingredients (the self rising flour, rice flour, salt, baking soda, and sugar) using a whisk.
After they are all mixed together, you'll probably need to whisk the coconut milk in a separate bowl since it has likely separated in the can.
After the coconut milk has been mixed, you can add it along with the water to the dry ingredients until you have a runny batter.
Now it's time to let the batter rest for 10 minutes. While you're waiting, get your crepe pan out and some oil. Also get some shredded coconut out and ready to put on your pancakes. After the batter has rested, heat and oil your crepe pan, and then ladle some batter onto the pan and swirl in the usual manner until the entire pan is covered with batter.
I think my batter might have been a bit too thick since it didn't spread as nicely as a thin batter usually does, and the pancake ended up being quite a bit thicker than I expected. I went with the batter as is instead of making any adjustments. If I were to use this recipe again, I'd probably thin the batter out a bit more. Anyway, after putting the batter in the pan, sprinkle the slice almonds, grated coconut, and poppy seeds over the top.
Cook until batter is mostly dry on top, and then flip pancake to finish cooking. It took about 3-5 minutes for it to cook on the first side. We finished up with another 2 minutes on the other side.
When the pancake is cooked, remove it from the pan and keep warm in an oven or under a clean towel. Continue cooking in the same manner until all of the batter is used up. When you're finished, you'll have pancakes that look like this:
I have to say that these were just O.K. There was nothing utterly fantastic about them, and to be honest, they were a bit dry (taking us back to my whole theory that my batter might not have had enough liquid in it). We will likely be visting this country again when we get to the Ms, and this time we'll make sure we have the red bean filling to do the original recipe correctly.