For a fun twist on pancakes, try adding some pandan extract–the vanilla-coconut tasting extract that has a natural green color! To take it up a notch, we topped our pandan pancakes with toasted coconut and stuffed them with homemade coconut custard for a sweet and creamy surprise!

Quick Info

⏱️ 120 min • 🍽️ 5 servings • ⭐ 83%

Nutrition

686 cal • 21g protein • 78g carbs • 32g fat

Tags

[Vegetarian] • [Breakfast] • [Brunch] • [Desserts] • [Fusion] • [Asian]

Ingredients

• 5 large egg yolks, room temperature
• ⅓ cup sugar
• 3 tablespoons cornstarch
• 1 13.5-ounce can of unsweetened full-fat coconut milk
• 1 teaspoon McCormick® vanilla extract
• 2 teaspoons coconut extract
• 3 cups buttermilk
• 2 large eggs
• 1 teaspoon pandan extract
• 4 tablespoons (½ stick) unsalted butter, melted
• 2 cups all-purpose flour
• ¼ cup sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• Nonstick cooking spray, for greasing
• Butter
• Maple syrup
• Toasted coconut flakes

Instructions Preview

1. Make the coconut custard: In a medium bowl…
2. Pour the coconut milk into a small saucepa…
3. Once the coconut milk is simmering, very s…

…and 11 more steps

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Recipe by: Tikeyah Whittle, Mimo Ahmed • From: Tasty