Kaya Pancakes With Pandan Syrup Recipe: Easy-To-Make Pancakes With A Local Twist

For days you want something more than kaya toast

America has peanut butter, Australia has marmite and we in Singapore have our favourite kaya. This sweet, creamy spread made from coconut milk, eggs, pandan and sugar is a staple in our kitchens, and in this recipe, we use it to create our very own version of pancakes.

Quick and easy to make, these pancakes are soft, dense and make a hearty start to your day. Hardcore kaya lovers can complete your meal with pandan syrup, and remember to add a dollop of butter before you tuck in. If you want to indulge yourself, go ahead and drop a scoop of ice-cream on top to make it a dessert – we promise we won’t tell!

Ingredients (makes 6 servings)

Pancakes

• 1 cup milk
• 1 egg
• 1 tbsp butter
• 2 tbsp sugar
• 1 cup plain flour
• 1½ tsp baking powder
• 4 tbsp kaya
• 2 tsp pandan essence

Pandan syrup

• 200ml coconut cream
• 2 tsp pandan essence

Equipment

• Large mixing bowl
• Small frypan
• Small  saucepan
• Ladle

Instructions

Pancakes

1. Add milk, egg, butter and sugar into a mixing bowl.
2. Lightly whisk the mixture.
3. Add flour, baking powder, kaya and pandan essence into the mixture.
4. Whisk until you get a smooth mixture.
5. Heat small frypan on medium-low heat.
6. Add a teaspoon of butter, swirl to cover all sides.
7. Add 1 ladle of batter, let cook for 1 minute.
8. Flip pancakes and let cook for 1 minute, until firm.

Pandan syrup

1. In a saucepan, add coconut cream and pandan essence.
2. Stir and let coconut cream come to a boil.
3. Pour in a serving bowl and set aside.

To serve

1. Stack pancakes together and drizzle pandan syrup as desired.
2. Serve immediately.