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Kiribati Pandanus Flour Pancakes
Light and fluffy pancakes made with a blend of traditional pandanus flour and wheat flour, offering a unique nutty aroma and slightly chewy texture, often enjoyed for breakfast or as a snack.
đ§ Ingredienser
- 1 cup Pandanus flour(finely ground)
- 1 cup All-purpose flour
- 2 tbsp Sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 large Egg
- 1.25 cups Milk(or coconut milk for a richer flavor)
- 2 tbsp Melted butter(plus more for greasing the pan)
- 1 tsp Vanilla extract(optional, to enhance pandanus flavor)
đšâđł Instruktioner
- 1
In a large bowl, whisk together the pandanus flour, all-purpose flour, sugar, baking powder, and salt.
- 2
In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract (if using).
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 4
Heat a lightly oiled griddle or non-stick frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
- 5
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
đĄ Proffstips: Flip the pancake when you see bubbles forming on the surface. - 6
Repeat with the remaining batter, adding more butter to the pan as needed.
- 7
Serve the pandanus flour pancakes warm with your favorite toppings such as fresh fruit, honey, or a drizzle of coconut cream.
đĄ Proffstips
- âEnsure your pandanus flour is finely ground for a smoother texture.
- âIf you don't have pandanus flour, you can try infusing the batter with pandan extract or finely chopped pandan leaves (strained out before cooking).
- âServe with local fruits like papaya or banana for an authentic touch.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add shredded coconut to the batter for extra texture and flavor.
- For a savory twist, reduce sugar and add a pinch of salt and pepper, serving with fried fish or eggs.