Pandan Pancakes 班兰松饼
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Chinese
Serves: 7 pieces
  • 120g cake flour or superfine flour
  • 250ml thick coconut milk
  • 2 tbsp coconut oil
  • 10 blades of pandan leaves
  • 4 tbsp sugar
  • 1 egg
  • 1 tsp baking powder
  • ¼ baking soda
  • ½ tsp salt
  • ½ tsp pandan essence (optional)
  1. Blend the pandan leaves together with the coconut milk and sieve the mixture through a strainer to get a smooth texture. Set aside.
  2. Combine the flour, baking powder, soda and salt in a mixing bowl and sieve them well. Set aside.
  3. Combine the egg with the coconut oil, essence (if using) and sugar. Beat the mixture using a hand whisk till all the sugar has melted.
  4. Add in the coconut milk mixture from Step 1 and mix well.
  5. Fold in the flour from Step 2 and mix till a smooth batter is formed. Sieve the batter again if necessary. It should form into circles and disappear as the batter is allowed to flow down.
  6. Heat up a non stick frying pan and add a full ladle of batter and allow it to flow down slowly till a circle is formed.
  7. Cover the pan for approximately 1 minute. Remove the cover and allow the pancake to be cooked further till air bubbles are formed..
  8. Flip over for another 5 seconds before removing the pan from flame.
  9. Serve the pandan pancakes hot with dollop of kaya (coconut jam), maple syrup or any as desired.
Recipe by Eat What Tonight at