Pandan leaves are from South Asia and used to make Pandan extract which has a nutty botanical fragrance. It is used a lot in desserts such as Pandan cake and sweet beverages. I have used it in this recipe for something different, but it doesn't have much taste. You can increase the amount of Pandan if you would like a stronger flavour.
Ingredients 2 large eggs
1 & 3/4 cups of full cream milk
1/2 teaspoon of vanilla
1/3 cup raw sugar
1/2 teaspoon of pandan
2 1/4 cups self raising flour
Coconut oil spray for the pan
2 tablespoons of icing sugar
1 punnet of blueberries
1 punnet of strawberries
In a jug add the eggs, milk, pandan and vanilla and whisk to combine.
In a large bowl add the flour and sugar and mix to combine.
Next make a well in the centre of the flour and slowly add in milk mixture whisking to combine.
Pandan Pancake batter should look like this
In a fry pan spray a little oil and heat on high.
When the pan is hot, turn the heat to low and spoon in two tablespoons of mixture to make one small pancake.
When pancake starts to show some bubbles flip it over and cook on the other side. Remember to keep on low so that the pancakes stay green and don't start to brown on top.
Pancake flipped in the pan when just ready before starting to brown
Move the pancake to the side and add in another two tablespoons of mixture to make the next pancake.
Remove the first pancake, flip the second pancake and move it to the side and repeat the process to cook the remaining pancake batter.
When all are cooked place four pancakes onto a plate.
Slice the strawberries into quarters and place about eight pieces on top.
Next place a few blueberries around the plate.
Finally dust each plate with some icing sugar and serve.
If you don't like the idea of green pancakes or you can't get Pandan, this recipe works just as well without it and is great with the berries or even a sliced banana.