Updated: May 24, 2021
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!
Sourdough Discard 500g
Large Egg 1
Baking Soda 1tsp
Sea Salt 1/2tsp
Fresh Milk 30g
Coconut Oil 40g
Homemade Pandan Extract 10g
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
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