Thai Pandan Pancakes

Serves: 5 Cooking Time: 40 mins Difficulty: Easy

The pandan leaf has a lovely unique taste, and if you’re going to give it a try- we think pancake day is the perfect time! This recipe creates lots of little pancakes (up to 20), but as they are small- you may need a few each! These taste sweet, soft and creamy and we think they’re just amazing.


  • 100g Pandan Leaves
  • 1 Yolk of an Egg
  • 1 Whole Egg
  • 300g Plain Flour
  • 40g Sugar
  • 2g Salt
  • 50mls Evaporated Milk
  • 300mls Water
  • 300g Sugar
  • 1/2 Very Ripe Banana (Per Pancake)
  • 5 Drops of Natural Yellow Food Colouring


  • To make the pancake mix; cut the pandan leaves up and blend them with a little water
  • Drain pandan water into a jug, removing the remaining bits of leaf
  • Put the jug of pandan water to one side for now…
  • Mix together the plain flour, the yolk of the egg, the whole egg, sugar and salt into a large bowl
  • Add pandan water, a small amount at a time, until the consistency is creamy
  • Put a little oil onto a piece of kitchen roll and wipe this around the surface of the pan and heat
  • Add half a ladle of mixture to the frying pan, this should be a thin layer
  • Keep the pancake turning while it cooks for a few minutes
  • For the filling; boil the water and leave to simmer
  • Add small amounts of the sugar to the water at a time
  • Cut the banana in half and put into the sugar water
  • Add drops of natural yellow food colouring
  • Leave this to soak on a low heat for 20 minutes
  • Place the half banana into the pandan pancake
  • To present it; roll the pancake around the banana, using the rest of the syrup as decoration for the pancake or plate. You can add ice cream, fruit, cooked coconut strips or cream.

We hope you enjoyed making this recipe! Please don't forget to share!

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