Why do I call these world famous? I made them for my Filipino friend when I lived in Singapore. She only knew how to make a crepe like pancake. She was amazed at how these puffed up and were so light and fluffy. So I left my recipe behind in Singapore. Hence, my claim to pancake world fame.
What do I do with the leftover bacon? Bacon brittle of course.
4 TLBS butter - melted
1-13.5 ounce can coconut milk
1/2 cup milk
1 TLBS pure vanilla extract
Mix these wet ingredients together until well blended.
2 cups all purpose flour
4 TLBS white sugar
1 TLBS ground cinnamon
4 tsp. baking powder
1 tsp. salt
Add these dry ingredients to your milk mixture, stirring until the batter is smooth.
Pour some batter (approximately 1/4 cup) onto a hot griddle. Cook until the edges look dry and there are small bubbles on the surface. Flip pancake and continue to cook for an additional 1-2 minutes. (lift the edge to check for desired level of doneness - I like a deep golden brown). Serve hot with sliced ripe bananas (if you have some) and syrup. These keep well in the fridge and reheat wonderfully in the microwave or toaster.