Pandan Pancake. We used pandan extract to make the pancakes, and the coconut milk to make the custard filling. And the pancake's fluffy texture mixed with the fragrant pandan flavour goes perfectly together. Lovely modified pancake recipe that suit Asian style.

What for breakkie on a lovely weekend ?? Breakkie is a short form for breakfast. In this lovely country -Australia, a "cute" habit is to add " ie " at the end in some word to make it sound more neat :). You can have Pandan Pancake using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pandan Pancake

It's 2 of eggs.
You need 50 gr of sugar.
It's 100 gr of all-purpose flour.
Prepare 10 gr of milk powder.
Prepare pinch of salt.
Prepare 1/4 tsp of baking soda.
You need 50 ml of milk.
Prepare of Pandan juice / pandan paste.
Prepare of (If you wish to make a chocolate one, add 10gr cocoa powder & reduce 10gr flour).
It's of Bit of butter (~3gr, melted).
You need of Vanilla (optional).
Prepare of Filling.
Prepare of Chocolate spread / any jams / etc.

Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. These mini, rolled coconut and pandan crepes are filled with more sweetened coconut, for a tasty sweet Kueh dadar is a sweetened, rolled-up coconut pancake that's commonly found as a snack in. It's a pandan flavoured pancake filled with a grated coconut filling sweetened with dark caramel flavoured Gula Melaka, Malaysian palm sugar.

Pandan Pancake instructions

Whisk eggs and sugar until well combined then add dry ingredients.
Pour milk (i combined milk and pandan juice before pouring it) or simply add drops of pandan paste.
Cook pancake and fill as you wish.
Fold and enjoy!.

This Kaya Pandan Pancake recipe is based on kueh ketayap, a Malaysian sweet coconut filled pancake roll. Authentic kueh ketayap calls for juiced pandan leaves, but taken a slightly different. With its musky vanilla overtones, pandan works well in breakfast pancakes, crepes, hotcakes and the like. If you can't be bothered dealing with fresh leaves here, just substitute pandan essence. Pandan sweets always pair nicely with coconut, so we made a coconut custard to go along with the cakes.