Orange Pandan Pancake

I like to make pancake for breakfast as they are easy to make and they always can satisfy my craving and hunger. For your information, Pandan is a more Asian's ingredient while pancake is a more western thingy. As I love both, i blend both of them into my over-supplied oranges. Hope you will like the combination of the Asian and Western.

Orange Pandan Pancake (to make 8 pancakes)

Ingredient:
1 cup sifted wholemeal flour
½ cup raw sugar
1 tbs sifted baking powder
1 orange (finely zest)
1 cup milk
1 egg
½ tbs pandan essence

Method:

1. Mix flour, sugar, baking powder and orange zest.


2. In a separate bowl, whisk milk, egg and essence until combined.


3. Slowly pour the wet mixture into dry mixture, stir well until a smooth batter.


4. Cover batter with plastic wrap and rest for 30 minutes.


5. Heat 1 ts olive oil on frying pan on medium heat, then remove the pan from the heat and pour around ¼ cup batter and shake the pan to spread out the batter and return the pan to the heat.


6. Cook for 2 minutes or until bubbles burst on the surface and edges are set.


7. Turn and cook other side for 30 – 60s or until golden brown.


8. Cover the cooked pancake with aluminium foil to keep warm.


9. Repeat from Step 5 for the remaining batter to make 8 pancakes.


10. Serve with golden syrup or to make orange sauce using the juice from the orange by mixing the juice with ¼ cup sugar and boil until slightly thickened.