Spinach? Not indulgent. Mint? Not a fan. I opened my pantry and found my answer. Pandan! Instead of my normal breakfast pancakes with maple syrup & peanut butter, I spiced things up by adding a few drops of pandan essence and Voila! I'm ready for St. Patty's day!
Pandan Pancakes with Coconut Syrup
1 cup plain all-purpose flour (I used wholemeal flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1 1/2 tablespoon granulated sugar
1 large egg
1 cup milk (I used almond milk)
1 teaspoon pandan essence
butter, for cooking
165ml coconut milk
1/2 cup granulated sugar
- Mix the flour, baking powder, baking soda, salt and sugar in a bowl. In another bowl, mix the egg and milk.
- Slowly add the egg, pandan essence and milk mixture into the dry ingredients. Stir until smooth. If the batter's too thick, add more milk accordingly. Rest the pancake batter for about 1/2 hour.
- Meanwhile, heat the coconut milk and sugar in a pot. Stir constantly until reduced and has a slightly thick consistency. Set aside and cool.
- Finally, grease a frying pan with butter. Scoop the batter using an ice-cream scoop (about 1/4 cup of batter) and cook until bubbles appear and the sides start to dry. Flip the pancake and cook until lightly brown.
- Stack the pancakes and drizzle with coconut syrup.
Reminds me of how much I miss Nyonya kuehs!
And to enjoy, eat them like it's your birthday cake! And yup, I had it all to myself!
Happy St. Patrick's Day! and have a good weekend!