"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:



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Sunday, November 24, 2013

Nature Inspired Recipe #4 : How to make Pandan Pancakes

Ingredients & Cooking Directions for Pandan Pancakes with Mango Syrup

Estimated Servings: 5-6

Pancake Batter:

½ cup boiling water
2 pandan leaves
4 tablespoons melted butter
2 cups self-rising flour
2 tablespoons sugar
1/8 teaspoon salt
½ teaspoon pandan extract
1 teaspoon vegetable oil
2 cups milk
2 eggs

Mango Syrup:

½ cup cubed mangos
½ cup golden syrup

Blend pandan leaves and hot water until it turns the water green. Pour everything out into a filter and squeeze out all the juice. Finally set your green pandan juice aside.

In a large bowl add in all the dry ingredients for the pancake batter and stir them up to combine. In another bowl, pour the wet ingredients and mix them until well blended. Then add the wet ingredients into the dry ingredients and stir it up until it turns into a smooth batter. Place the batter in the fridge for about 15-30 minutes and in the meantime, let's make some mango syrup!

Warm the syrup on low heat until it thins up just a little bit. Remove it from the heat and add in the mango cubes. Mix it up to combine and then set the syrup aside.

Heat a pan to medium low heat and using a paper towel, wipe a small amount of oil onto the pan. Dollop on the batter into whatever size you'd like using a ladle. Then cook the pancake until you see bubbles form on the surface and the cooked side turns lightly golden brown. Then flip the pancake and cook the other side until golden brown. Repeat this process until you cook all of the batter. Finally pour some mango syrup on top of your pancake stacks and dig in!

***Pandan leaves can be found at the freezer section of an Asian grocery store.

***To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.

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