Pandan Pancakes with Gula Melaka, Caramelised Bananas & Kaya Custard
Whether you choose the very on-trend pancake ‘cereal’, or just normal pancakes, these pandan-tinged pancakes are moist, fluffy and flavourful. The pandan, kaya custard and gula melaka add local elements, elevating this western brunch staple to the next level.
Serves 2*You can click on the link to purchase the individual items.
3 ripe pisang berangan, peeled and cut into thick coins, or split lengthwise
2 tablespoons gula melaka, pounded or chopped
2 tablespoons water
½ teaspoon salt
1 cup all purpose flour
⅛ cup fine white sugar
2 teaspoons baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
30ml melted, unsalted butter
1 small egg
3 teaspoons pandan extract
For kaya custard
2 tablespoons kaya
100ml coconut milk + 100ml fresh milk + 20ml fresh milk
1 tablespoon bird’s custard powder
2 teaspoons sugar
- For the bananas: Heat a non-stick pan up over medium heat, and when hot, add a small piece of butter, then lay the bananas down on the pan. Leave untouched for 1 minute until the first side is brown, then flip and leave the other side to brown for a minute. When both sides are brown and golden, remove from the pan into a bowl.
- Switch the pan to low heat, add the palm sugar, water and salt to the pan and allow to melt and caramelise, stirring, about 2 minutes.
- Drizzle the sauce over the bananas.
- For pancakes: Mix all the dried ingredients together in a medium bowl. In a separate jug whisk all the wet ingredients with a fork. Make a well in the centre of the dry ingredients and gradually mix in the liquid, whisking until smooth.
- Transfer the mixture into a squeeze bottle, or use a ziploc bag (you can cut out the corner just before cooking). Allow the mixture to rest for 10 minutes while you make the custard.
- For the custard: In a small bowl, mix the 20ml of milk with custard powder and sugar till smooth. Mix the remaining coconut milk and fresh milk in a saucepan over medium heat, stirring constantly till the milk is steaming hot.
- Then remove the pan from heat and add in the custard mixture, whisking constantly.
- Put the pan back on the fire and continue to whisk till the custard is thick. About 3-4 mins
- Remove from heat and stir in the kaya. Pour the custard into a pouring jug, and press a small piece of cling film onto the top of the custard to keep it from forming a skin.
- To cook the pancakes: heat a clean nonstick pan over medium heat, and wipe with some melted butter.
- Using the squeezy bottle, gently squeeze little coins of the mixture in a circular motion around the pan, starting from 12 o'clock. After 30 seconds go back around to 12 o’clock and flip each pancake, leaving to cook for a further 30 seconds before removing from the pan. Wipe the pan with butter again, and continue with remaining batter.
- Alternatively, do normal pancakes by adding a ladleful of batter to the center of the hot pan. When the batter starts to develop small bubbles all over the surface, flip it and cook for a remaining 30-40 seconds.
- To assemble, pile the pandan pancakes on a serving dish,remove the glad wrap from your custard and give it a stir, then garnish with caramelised bananas and serve warm.