Thursday, December 4, 2008


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.


Nadia said...

mummy..looks SOOO delish!!!!

Zurin said...

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

Jen said...

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

Zurin said...

Thanks for dropping by Jen!


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