• Bloom the yeast by dissolving the sugar in the warm water, then adding the yeast and mix to combine. Cover and let rest until the yeast blooms and has a frothy top of at least an inch thick.
• While the yeast it blooming, add the eggs to a large enough bowl to allow the batter to proof and double in size. Then whisk the eggs until light and fluffy. If using a stand mixer, whisk on speed 2 for 2 minutes. Then add the melted butter and evaporated milk. Continue to whisk for another minute.
• Next, add the bloomed yeast to the eggs, lemon zest and vanilla extract (if using). Then gently whisk to combine.
• Sieve the flour and salt into the wet ingredients, then whisk the dry ingredients into the wet ingredients until fully combined and it has a pancake batter consistency.
• Cover the batter and place it in a warm place to proof for an hour or until it doubles in size.

Make the Syrup

• While the batter is resting, make the syrup by combining all of the ingredients into a saucepan on medium heat. Stir the mixture until the sugar dissolves, then allow it to come up to a boil. Boil for about 5 minutes or until it thickens and looks like pancake syrup. Then remove from the heat and allow to cool completely. Strain to remove the cinnamon sticks and the lemon zest.

Cook the Guyanese Portuguese Pancakes (Malasadas)

• When ready to cook, pour the oil into a pan deep enough so that there is at least 3 inches of oil in the pan. Heat the oil on medium heat until it is really hot but not smoking about 300 °F
• Using a cookie scoop, or two dinner spoons, scoop and drop batter into the hot oil. Cook each dough ball for a minute, then flip and continue to cook for an additional minute for even cooking. The aim is to get an evenly golden brown pancake ball. Work in batches to not over crowd the pan.
• Remove from the oil, then rest on a few paper towel sheets. Repeat until all of the pancakes are cooked. Then Pour the syrup over the malasdas and serve them warm.