Recipe: Pancakes Three Ways

Banana vanilla and maple syrup pancakes

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Ingredients: 0.75 cups milk, 1 egg, 1 cup self-raising flour, 0.15 cups sugar, vanilla powder. Sliced bananas and maple syrup to top. (serves two)

Method:

  1. Whisk milk and egg in a bowl.
  2. Mix flour, sugar and vanilla powder in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. Top off your pancake stack with sliced banana and a healthy serving of maple syrup. Enjoy!

Pandan coconut pancakes with gula melaka syrup

pancakes-02

Ingredients: 0.75 cups milk, 1 egg, 1 cup self-raising flour, 0.5 cups desiccated coconut, 0.5 cups coconut cream, 0.15 cups sugar, few drops of pandan essence, 0.5 cup palm sugar.

Method:

  1. Whisk milk and egg in a bowl. Add coconut cream and whisk well.
  2. Mix flour, desiccated coconut, and sugar in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine. Add a few drops of pandan essence.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. To make gula melaka syrup – add palm sugar and water in a saucepan and boil, stirring repeatedly to prevent sticking. Once the palm sugar has all melted and the consistency is syrup-like, take off the heat.
  8. Serve with an additional sprinkle of desiccated coconut on top and enjoy!

Matcha pancakes with red bean sugar syrup

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Ingredients: 0.75 cups milk, 1 egg, 1 cup self-raising flour, 0.15 cups sugar, 1.5 teaspoons matcha powder, quarter cup dried red azuki beans,1/3 box of “Yellow Lump” rock sugar

Method:

  1. Soak the red azuki beans overnight.
  2. Add the rock sugar and beans to a saucepan of hot water and boil on a medium heat until rock sugar dissolves and red beans soften and release colour and flavour into the water. Strain the beans out as the syrup begins to thicken, and reduce to a low heat, boiling until the syrup reaches your preferred consistency. 
  3. Whisk milk and egg in a bowl.
  4. Mix flour, sugar and matcha powder in a separate bowl and make a well in the centre. (Note: matcha powder can be quite strong flavoured and a little bit bitter. If you’re not used to the flavour, use only one teaspoon, or if you prefer a stronger flavour, increase it to two teaspoons)
  5. Pour milk mixture into the well, and whisk to combine.
  6. Heat stove to low, spray oil in a non-stick pan.
  7. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  8. Repeat as necessary.
  9. Stack your pancakes and drizzle over with the reduced red bean sugar syrup. Serve and enjoy!

4 thoughts on “Recipe: Pancakes Three Ways”

  1. The Pandan and Milo renditions have the Singaporean in me shouting for joy! Haha!! These are really innovative ideas Amanda!! Definitely will be making some ‘gourmanda inspired’ pancakes in the near future :) x

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