Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pandan banana pancakes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pandan Banana Pancakes is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Pandan Banana Pancakes is something which I’ve loved my whole life.
Great recipe for Pandan Banana Pancakes. A southeast asian twist on a Sunday morning staple. The banana makes it moist and tender.
To get started with this particular recipe, we have to first prepare a few components. You can have pandan banana pancakes using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pandan Banana Pancakes:
- Prepare 70 g self-raising flour
- Take 65 g plain flour
- Get 2 tablespoons coconut sugar or brown sugar
- Prepare 1 teaspoon baking powder
- Make ready 1/2 teaspoon fine salt
- Prepare 1 egg
- Get I medium sized very ripe banana, mashed
- Prepare 1 tablespoon rapeseed oil
- Get 1 teaspoon pandan paste
- Get 130 ml coconut milk
To make the spiced syrup, combine all the ingredients in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Stack the pancakes up, then top or layer with whatever tickles your fancy before digging in. ;) I reckon caramelised banana and roasted desiccated coconut or coconut chips even would go really well with pandan. 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.
Steps to make Pandan Banana Pancakes:
- In a large mixing bowl, sift all the dry ingredients together.
- In another bowl, mix the wet ingredienta together.
- Add the wet ingredients into the dry ingredients and fold until jist combined. Do not over mix. Cover and let batter rest for 15mins.
- Preheat a flat bottomed non stick pan on the hob on medium heat, drop 1 tablespoon of batter onto the pan, wait until bubbles form all over the pancake, flip it over and cook for another minute or so until golden. Continue until all the batter is used up.
- Serve with coconut cream, maple syrup or gula melaka syrup and fresh fruit.
The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its. I've blogged about Bali-style banana pancakes before - thick crepes with slices of banana pressed into the batter, and drizzled with coconut syrup. Here I've taken that idea up a notch, by flavouring the crepe batter with pandan and stuffing it with a luscious, outrageously sweet filling of desiccated coconut, coconut sugar, more pandan and sliced ripe bananas. Could smell the pandan before even putting the pancakes into my mouth. Pancakes were fluffy, moist, soft and light, and the coconut ice cream complemented the pandan pancakes really well.
So that’s going to wrap it up for this special food pandan banana pancakes recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
