Pandan Pancakes with Coconut Custard

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2-3 servings

Ingredients:

• 1 cup all-purpose flour
• 3 tsp baking powder
• 3 Tbsp sugar
• 1/4 tsp salt
• 1 1/4 cup milk
• 1 egg
• 1 tsp pandan extract
• 1 cup coconut milk
• 1 Tbsp cornstarch
• 2 Tbsp sugar
• 1 egg

Steps:

1. To make the custard, combine the coconut milk, corn starch, and sugar in a saucepan. Heat mixture over medium heat until it's simmering, then remove from heat.

 
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2. In a medium bowl, lightly beat 1 egg.

 
3. Pour the coconut mixture over the egg very gently, in a slow stream, while whisking the egg. Do not pour too much at a time or you'll scramble the egg.

 
4. Pour everything into the saucepan and cook over medium heat until thick, a few minutes. Remove from heat and chill while you make the pancakes.

 
5. In a large bowl, whisk together the all-purpose flour, baking powder, sugar and salt.

 
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6. In another bowl, whisk together the milk, egg, and oil.

 
7. Whisk in the pandan extract.

 
8. Add the wet mixture into the dry mixture. Mix well.

 
9. Heat a up a lightly greased pan over medium high heat. Pour some batter on and cook until surface is covered in air bubbles.

 
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10. Flip over and cook another minute.

 
11. Retrieve the coconut custard and get ready to layer!

 
12. Place a couple teaspoons of custard between each pancake and smear around with the back of a spoon.

 
13. Top with a dollop of custard. Can be eaten straight away, or placed in the fridge to chill up. Both are great!

 
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