Accueil Sweet Pandan Leaf Pancakes

Pandan Leaf Pancakes

Difficulté : Easy
Catégorie : Sweet
In Vietnam, I discovered this recipe for delicious pandan leaf pancakes, also called pandanus. They are filled with a cream flavored with the same leaf and served with roasted peanuts. I had mentioned these leaves in the recipe for mango sticky rice where I used an artificial flavoring. So here, it is a natural pandan juice that I cook and make. The result is a very stunning and bright color! 

Recipe for two pancakes: 


For the pandan juice:

  • 6 pandan leaves
  • 225ml of water 

For the cream:

  • 90g of pandan juice
  • 110g of coconut milk
  • 40g of sugar
  • 10g of tapioca starch or 20g of rice flour (different quantity because rice does not give the same consistency)

For the pancake batter:

  • 90g of pandan juice
  • 150g of coconut milk
  • 2 eggs
  • 80g of flour
  • 1/4 teaspoon baking powder
  • 40g of sugar
  • 75g of roasted peanuts to serve

Here are the pandanus leaves. You can find them fresh in Asian supermarkets or on the internet! 

To make the leaf extract, put 6 leaves cut with scissors in a small blender with 225ml of water. 

Mix for a few seconds.

Then pass through a fine sieve. Squeeze the leaves well to extract the maximum of perfume. 

Here we go!

For the sauce, put the tapioca starch (or rice flour) with the sugar in a small saucepan.

Add the pandan juice and the coconut milk.

Mix well and bring to a boil over low heat.

Let it boil for 30 seconds, and that’s it for the sauce. 

For the pancake batter, pour the pandanus juice into a container.

Add the sugar, baking powder and flour and mix well with a whisk.

Add the coconut milk and egg and mix one last time.

Heat the pan (24cm) over fairly high heat with a little oil.

Wipe off the excess with a paper towel.

Pour in half the batter to make the first pancake. 

Lower the heat and cook for 5-7 minutes. You can also put a lid on it.

The top must be well seized. We don’t flip the pancake in this recipe!

Chop the peanuts. 

Pour a third of the cream into the pancake, sprinkle with peanuts.

Do the same for the second pancake. You can then spread the last third of the cream between the two pancakes. It’s a little less pretty in pictures, but very good in reality! 

Serve without delay! 

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