PANDAN PANCAKES RECIPE BY TASTY
For a fun twist on pancakes, try adding some pandan extract-the vanilla-coconut tasting extract that has a natural green color! To take it up a notch, we topped our pandan pancakes with toasted coconut and stuffed them with homemade coconut custard for a sweet and creamy surprise!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
- Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
- Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
- Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
- Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
- Line a baking sheet with parchment paper.
- Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
- Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
- Serve with butter, maple syrup, and toasted coconut flakes.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 710 calories, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 23 grams, Sugar 23 grams
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[email protected]I made these pandan pancakes for my family for breakfast this morning, and they were a huge hit! The pancakes were light and fluffy, with a slightly sweet and nutty flavor. The pandan extract really made the pancakes special. I will definitely be mak
Eze Caleb
[email protected]These pandan pancakes are a delicious and unique twist on the classic pancake recipe. The pandan flavor is subtle and delicate, and it pairs perfectly with the sweet and fluffy pancake batter. I loved the crispy edges and the tender center. I'll defi
Matt Ilac
[email protected]I'm not sure what went wrong, but my pandan pancakes turned out really dry and crumbly. I followed the recipe exactly, but they just didn't come out right. Maybe I'll try again another time.
A D R I A N
[email protected]These pandan pancakes were a fun and easy recipe to try. The pancakes had a lovely green color and a subtle pandan flavor. I served them with fresh fruit and whipped cream, and they were a hit with my family. I'll definitely be making them again.
Shopnil Radoyan
[email protected]Wow, these pandan pancakes are amazing! I'd never had pandan before, but I'm so glad I tried it in this recipe. The pancakes were so light and fluffy, and the pandan flavor was just perfect. I'll definitely be making these again.
Shadowsgot me1
[email protected]Meh, these pandan pancakes were just okay. The flavor was a bit too strong for my taste, and the texture was a little dense. I think I'll stick to my regular pancake recipe next time.
kagai alex
[email protected]Not bad! I'm not a huge fan of pandan, but I found these pancakes to be quite enjoyable. The texture was spot-on, and the pandan flavor was subtle enough that it didn't overpower the other ingredients. I think they would be even better with a dollop
John Zabala
[email protected]These pandan pancakes were a hit at our weekend brunch! The kids loved the fun green color, and the adults appreciated the delicate pandan aroma. The pancakes were light and fluffy, with a hint of sweetness that paired perfectly with our toppings of
Eli Urias
[email protected]I'm not much of a pancake person, but these pandan pancakes have changed my mind! The unique flavor of pandan added a refreshing twist to the classic pancake recipe. They were incredibly easy to make and turned out perfectly golden brown. I served th
Amal
[email protected]My oh my, these pandan pancakes were an absolute delight! The vibrant green hue and the aromatic pandan essence tantalized my senses even before I took a bite. The texture was fluffy and soft, yielding to a burst of sweet and savory flavors in every