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
1 egg
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.






4 comments:

Juli Herman said...

mummy..looks SOOO delish!!!!

zurin said...

It is actually..very moist and satys that way a long time compared to ordinary pancakes..

Jenious said...

yummy! great for brunch...your blog design is beautiful btw.
~Jen aka palatetopen.com

zurin said...

Thanks for dropping by Jen!

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