An easy to follow pancake recipe and the outcome is satisfactory looking at the numerous holes in the pancake. These pancakes are soft, moist and spongy. They are not too sweet and good to serve with honey or jam or pandan kaya. I have some with freshly grated white coconut [with a pinch of salt] and some with ground peanuts.
Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]
Ingredients
[makes 10 pieces]
110 gm superfine flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
2 tbsp sugar
1 1/2 tbsp oil
4-5 blades pandan leaves
190 ml milk
- Blend pandan leaves with milk and strain for juice. Set aside.
- Sift flour, baking powder and baking soda in a bowl. Add in salt, mix well.
- In a mixing bowl, beat eggs and sugar with a hand whisk until sugar dissolves. Add in pandan milk and oil. Mix well.
- Fold in the dry flour ingredients [step 2]. Mix well until no lumps. Rest for 10 minutes.
- Heat a non-stick pan. Scoop a small ladle of batter and gently spread it into a circle to form a thin layer.
- Cover with lid and fry over low heat until the air holes appear. DO NOT FLIP. Remove and repeat the same for the remaining batter.
- Serve pancakes with jam, honey or pandan kaya.
Note: you can sprinkle some ground toasted peanuts and sesame seeds onto pancake once the air holes appear and fold pancake into half moon shape.
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