One rainy afternoon, reminiscing about my travels through Southeast Asia, a craving hit me like a bolt of lightning: Pandan Pancakes. Not just any pancakes, but those vibrant green, subtly sweet, and incredibly aromatic treats I'd enjoyed from a street vendor in Melaka. The memory was so vivid, I could almost smell the pandan and Gula Melaka. It was a calling. It was time to recreate that magic in my kitchen and, of course, share it with you. Forget regular pancakes; these Pandan Pancakes with Gula Melaka Syrup are a flavor adventure! I remember I was hiking with some of my buddies in the mountains, and after a long hike, we all wanted to relax and have a good meal and these pancakes were exactly what we wanted to make!
What makes these pancakes so special? It's all about the ingredients! Pandan leaves, with their naturally sweet and floral aroma, infuse the batter with that signature vibrant green hue and unforgettable fragrance. Gula Melaka, a type of palm sugar with a deep caramel flavor, elevates the syrup to another level of deliciousness. It’s like a warm hug for your taste buds. The combination of textures and flavors creates a breakfast (or anytime!) experience that’s both comforting and exotic. I once had a friend who couldn’t stand pancakes until she tried these. Now she asks me to make them every time she visits. Its crazy!
I know, I know, some recipes can be intimidating. But trust me, this one is surprisingly simple. With just a few key ingredients and easy-to-follow steps, you can whip up a batch of these delightful pancakes in no time. The aroma of pandan filling your kitchen, the anticipation as the pancakes turn golden brown – it’s all part of the joy of cooking. Imagine serving these to your family or friends; their faces will light up with delight! And maybe, just maybe, you’ll transport them (and yourself) to the bustling streets of Southeast Asia, one delicious bite at a time. I always make these when I miss my family and I want to feel at home.
Required Equipments
- Blender
- Mixing Bowls
- Whisk
- Non-stick Pan or Griddle
- Measuring Cups and Spoons
- Spatula
Pandan Pancakes with Gula Melaka Syrup: Frequently Asked Questions
Pandan Pancakes with Gula Melaka Syrup
Whisk yourself away to Southeast Asia with these Pandan Pancakes! Infused with fragrant pandan and drizzled with luscious Gula Melaka syrup, they're a taste of paradise in every bite. They're vibrant, delicious, and surprisingly easy to make, perfect for a special breakfast or a delightful treat any time of day.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's make that fragrant batter. In a blender, combine the all-purpose flour, rice flour, sugar, baking powder, salt, pandan extract, eggs, and coconut milk. Whizz it all together until smooth. If you don't have a blender, no worries! Just whisk everything vigorously in a bowl until you get a nice, even consistency. Make sure there aren't any lumps!
- Now, for that yummy Gula Melaka syrup. In a saucepan, mix the grated Gula Melaka, water, and pandan leaves. Heat it over medium heat, stirring constantly, until the Gula Melaka is fully dissolved. Let it simmer for about 5-7 minutes until the syrup thickens slightly. Take it off the heat and get rid of those pandan leaves. The syrup should be gloriously fragrant and a beautiful caramel color.
- Time to cook those pancakes! Heat a lightly oiled non-stick pan or griddle over medium heat. Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You should see little bubbles forming on the surface – that's when you know it's time to flip 'em!
- Stack those gorgeous green pancakes on a plate and generously drizzle with the Gula Melaka syrup. If you're feeling fancy, top with a sprinkle of shredded coconut or a scoop of vanilla ice cream. Trust me; it's heavenly! Serve 'em up while they're still warm and enjoy the delightful flavors of Southeast Asia right in your own kitchen. Oh, I almost forgot. Don't be scared if the first pancake isn't perfect – it's usually a tester! Adjust the heat as needed to prevent burning.
- If the batter seems too thick, add a splash more coconut milk to reach the desired consistency. It should be easily pourable but not too runny. The right texture is key for fluffy pancakes.
📝 Notes
- For extra flavour, add a pinch of cardamom to the batter.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 8g
Carbohydrates: 40g
Fiber: 1g
Calcium: 50mg
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