Sorry for the sporadic postings, had to wait for a while to download my pictures from the camera. The good thing is I have loads of pictures to put up day by day. We kickstarted this weekend with sinful calories all loaded up in these yummy Coconut Pancakes with Gula Melaka (Malay for palm sugar) syrup.
Recently I got hold of the June edition of delicious - the Australian version and they did a feature on pancakes and waffles and this recipe caught my eye since it had the Asian element. We had eaten pancakes with Gula Melaka syrup before at Elly's Table, Centrepoint and they do work well together. Although the recipe is for three to four portions, we finished them up as the pancakes are quite light. With the syrup, I only made half portion and there were still some leftover syrup.
Since I did not have any vanilla beans, I replaced that with some vanilla essence. If you have any pandan leaves, you can probably add that when you cook the syrup for additional flavour. After cooling the syrup (I made it one day ahead), the syrup will thicken slightly. The coconut pancakes are light and fluffy with the egg whites folded in. You taste the slight coconut flavour with the dessicated coconut.
Coconut Pancakes with Gula Melaka Syrup
500g dark Gula Melaka (Palm sugar), grated
1 vanilla bean, split, seeds scraped
150g plain flour
1 tsp baking powder
1 tbsp caster sugar
40g dessicated coconut
2 eggs, seperated
125 ml milk
125 ml coconut milk
25g unsalted butter, melted plus extra to brush pan
3-4 bananas, sliced lengthways
To make syrup, place palm sugar in a pan with vanilla pod and seeds and 2 cups of water. Bring to the boil, then reduce heat and simmer for 15 minutes without stirring, until reduced by half. Strain and then cool, then refrigerate until needed.
Sift dry ingredients into a bowl and add the dessicated coconut. Beat together the egg yolks, milk, coconut milk and melted butter in a seperate bowl, then whisk into the dry ingredients. In a clean bowl, beat the eggwhites with a pinch of salt until soft peaks form. Use a metal spoon and carefully fold it into the batter.
Heat non-stick frying pan over a medium heat and brush with some melted butter. Drop tablespoons of the mixture into the pan two to three cm apart and cook for 1-2 minutes until golden. (For me, if there are bubbles on the surface of the pancake, I will turn them over and cook them for another minute) Transfer to a baking tray covered with foil and keep warm in a low oven until you finish making your pancakes. Serve 2-3 pancakes in a stack with sliced bananas in between. Drizzle the syrup over and enjoy!