Ingredients & Cooking Directions for Pandan Pancakes with Mango Syrup
Estimated Servings: 5-6
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
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.