Pandan Pancake with Gula Melaka Syrup

Wednesday, 19 July 2017






Light and puffy Pandan Pancake!

We have an abundance of Pandan leaves growing in our garden and I needed to use some of it. I thought of using them for pandan Pancakes and my first attempt at making pancakes and turned out nicely. They are so delicious when paired with Gula Melaka Syrup. I am sure it would go very well with gula melaka coconut and I will try next time when I have some grated coconut.

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RECIPE 

Yields: 10 - 12 pancakes (10cm diameter)

INGREDIENTS:

Pandan Pancake:
120g all purposed flour
1tsp double action baking powder or baking powder
Pinch of salt
3 large eggs yolk
100ml fresh milk or coconut milk
3 tbsp of concentrated pandan extract

3 large eggs white
2 tsp caster sugar (you may add more if you like sweeter)

Gula Melaka Syrup:
80g gula melaka
100 ml water
2 pandan leaves, tie into a knot


METHOD:

Pandan Pancake:

1.  Combine flour, baking powder and salt. Set aside.

2.  Separate egg white and egg yolks. In a mixing bowl, add egg yolk, milk and pandan extract. Mix until all combine. Then shift in the flour mixture and mix to a smooth thick batter.

3.  Using an electric mixer, whisk egg white and sugar until stiff peaks.

4.  Fold in the meringue into the egg yolk mixture until all incorporated. Pour the batter into a jar.

5.  Heat a non-stick pan over low heat. Make sure the pan is not too hot. Pour the batter into the pan and fry for couple of minutes. When small bubbles begin to form, loosen the pancake and flip it over and fry for additional couple of minutes.

6.  Transfer pancake to a plate and continue fry the next one until finish.

Gula Melaka Syrup:

1.  Combine gula melaka, pandan leave and water in a saucepan and bring to boil over medium heat. 

2.  Keep on stiring until all the sugar has melted and reduce slightly. Remove from heat, strain & discard the pandan leaves. Keep aside to cool. The syrup will thicken as it cools.