Natural Pandan Sourdough Pancake

Ran out of pancake stash in my freezer, gotta quickly make them again. Melded a heap of fresh pandan extract for my chiffon cake the other day, why not add some of it into the pancakes today?

Click HERE to find out how to make your own pandan extract!

If you have been following my previous pancake recipe, you will know that these pancakes can be kept frozen (if there's leftover), and toast it whenever you feel like having them!

Ingredient

Sourdough Discard 500g

Large Egg 1

Baking Soda 1tsp

Sea Salt 1/2tsp

Fresh Milk 30g

Sugar 40g

Coconut Oil 40g

Homemade Pandan Extract 10g

Method

• Using a whisk, mix all the ingredients together and set aside to rest for 30 minutes

• Heat nonstick pan, add 1/4 cup batter, cook under low flame (approx. 1.5 minute) till bubble formed, flip and cook for another 1 minute

Note

• This recipe yields approx. 10 pancakes (12cm)

• Bring the sourdough discard room temperature before usage

• Frozen sourdough discards can be used for this recipe, please thaw completely

• This is not fluffy pancakes, rather it’s slight chewy and soft