Thursday, December 4, 2008
PANDAN FLAVOURED PANCAKES
I am on a a roll with pandan (screwpine leaves) this week. I came up with this pandan and coconut cream pancake and I thought that they would be delicious when swiped with pandan flavoured kaya for breakfast or tea. So this is the recipe that I came up with. It was very tender, moist with a lovely coconut creamy richness and of course the pandan juice added a lovely fragrance.
This is a must try really because unlike the normal pancakes made with milk these remain so tender and so very moist even after 4 or 5 hours. Unfortunately it blends in with my blog almost too well!
1 1/2 cups plain flour
2 tsp baking powder
1/4 or 1/3 cup castor sugar, according to taste
150 ml thick coconut cream
1/4 cup water
4 pandan (screwpine) leaves
Blend the 4 pandan leaves with 1/4 cup of water and strain to get the juice. Keep aside.
Mix flour,baking powder, sugar, egg and coconut cream and the pandan juice and mix until you get a smooth batter. Add a pinch of salt.
Heat a griddle or pan. Put in a knob of butter and let melt. Pour in batter about 2-3 tablespoons for one pancake. Depending on the size of your pan you can make 2 or 3 at a time of even more if you have a larger pan. Use up the batter. It will be enough generously for four people.
Serve it with kaya or honey or palm sugar syrup.