| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 11g | 6g | 57g |
| sugars | fibre | protein | salt |
| 9g | 2g | 9g | 0.18g |
Without a doubt, there are countless reasons why I adore the Pandan Pancakes recipe. It’s deeply reminiscent of warm, sunny days—embracing a fusion of flavors that tip their hat to my Afro-Southern roots but offer a distinctly exotic twist.
A Medley of Flavors – Pandan Pancakes
The Pandan Pancake recipe is a direct teleportation to Southeast Asia. Its key ingredient, Pandan juice, has been used in Asian cuisine for centuries and is sourced from the aromatic Pandan plant. More often than not, this vibrant green extract is used for desserts, lending a sweet and unique aroma that can be akin to that of vanilla. Combined with pancakes for breakfast, you can’t ask for anything better.
The Health Benefits
The health benefits of Pandan, the superstar in this recipe, are rarely muted. It’s packed with antioxidants and has been traditionally used for pain relief and improving heart health. Not to mention, these pancakes are served with fresh mixed berries, which are nothing short of a powerhouse of vitamins and dietary fiber. The naturally occurring sugars in these berries also help satisfy your sweet tooth without reaching for the refined stuff – now, that’s a win!
The beauty of cooking and experimenting is the ability to take a recipe and run with it. This recipe strikes me as a kindred spirit to our beloved Blueberry Cobbler, and I can’t help but imagine that these pancakes would be absolutely divine served as a brunch alongside a hearty serving of buttered biscuits for a true Southern spin.
These pancakes are also rather versatile; don’t be afraid to switch things up. For instance, they would pair beautifully with a creamy scramble of eggs, or even a side of crispy bacon.
Undeniably, the Pandan Pancakes recipe wins my heart every time. Whether it’s the familiarity of the pancake batter with that intriguing twist of pandan, the robust health benefits, or simply the joy of diving into a plate of something so delightfully unique yet homey—it’s a recipe that has found a cherished place in my kitchen. I hope it does the same for you.
What You’ll Need
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 tablespoons of granulated sugar
- 1/4 teaspoon of salt
- 1 cup of pandan juice
- 2 large eggs
- 4 tablespoons of unsalted butter, melted
- 1/2 cup of milk
- 1 teaspoon of pandan extract
- 1 cup of fresh mixed berries, for garnish
- Maple syrup, to serve
Method
Step One
In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Whisk all these dry ingredients together until they are well mixed.
Step Two
In a separate bowl, whisk together 1 cup of pandan juice and 2 large eggs until well combined. Then, add the melted butter, 1/2 cup of milk, and 1 teaspoon of pandan extract. Stir until all ingredients are smoothly blended.
Step Three
Gradually add the wet mixture to the bowl of dry ingredients. Stir the mixture just until you can no longer see any dry flour. Be careful not to overmix—it’s okay if there are lumps.
Step Four
Preheat your griddle or non-stick pan on medium heat. Once it’s hot, pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2 to 3 minutes.
Step Five
Flip the pancakes with a spatula and cook for another 2 to 3 minutes, or until golden brown and cooked through.
Step Six
Serve the pancakes warm with fresh mixed berries on top and a generous drizzle of maple syrup. Enjoy your delicious pandan pancakes!
