Thai Coconut Pandan Pancakes

Name: Thai Coconut Pandan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (190 g) all-purpose flour, spooned into the cup and leveled; 3 tablespoons (38 g) granulated sugar; 2 teaspoons (9 g) baking powder; ½ teaspoon (3 g) fine salt; 2 whole (100 g) large eggs, at room temperature; 1 cup (240 ml) full-fat canned coconut milk, well shaken, at room temperature; ¼ cup (60 ml) water, room temperature; 1½ teaspoons (7½ ml) pandan extract; 3 tablespoons (40 g) coconut oil, melted and slightly cooled, plus about 1 tablespoon extra for the griddle; ½ cup (120 ml) full-fat canned coconut milk, well shaken; ¼ cup (50 g) coconut palm sugar or light brown sugar, packed, chopped if in a hard block; ⅛ teaspoon (¾ g) fine salt, a pinch; ¼ cup (20 g) unsweetened shredded coconut; 1 whole (300 g) ripe mango, peeled and sliced (optional)

From the MyKitchenBank Kitchen

Fluffy, tender griddle pancakes tinted jade green and scented with pandan, made with creamy coconut milk and finished with toasted coconut and a coconut-palm sugar drizzle.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 12 pancakes (about 4 inch / 10 cm each)

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Ingredients

4 servings

For the pancakes
1½ cups (190 g) all-purpose flour, spooned into the cup and leveled
3 tablespoons (38 g) granulated sugar
2 teaspoons (9 g) baking powder
½ teaspoon (3 g) fine salt
2 whole (100 g) large eggs, at room temperature
1 cup (240 ml) full-fat canned coconut milk, well shaken, at room temperature
¼ cup (60 ml) water, room temperature
1½ teaspoons (7.5 ml) pandan extract
3 tablespoons (40 g) coconut oil, melted and slightly cooled, plus about 1 tablespoon extra for the griddle
For the coconut syrup
½ cup (120 ml) full-fat canned coconut milk, well shaken
¼ cup (50 g) coconut palm sugar or light brown sugar, packed, chopped if in a hard block
⅛ teaspoon (0.8 g) fine salt, a pinch
For serving
¼ cup (20 g) unsweetened shredded coconut
1 whole (300 g) ripe mango, peeled and sliced (optional)

Equipment (9)

Large nonstick griddle or 12-inch (30 cm) skillet
Large mixing bowl
Medium mixing bowl
Whisk
Thin spatula
¼-cup (60 ml) measuring cup or scoop
Small saucepan
Small dry skillet for toasting coconut
Baking sheet with wire rack for keeping pancakes warm

Steps

Before you start

Take the eggs out 20 minutes ahead so they mix smoothly with the coconut milk.
Shake the can of coconut milk very well before opening so the cream and liquid are fully blended.
Pandan extract strength varies by brand. Start with the amount listed, and add a few more drops only if the batter looks pale.
Read the timing: the batter rests 10 minutes, which gives you time to heat the griddle and toast the coconut.
To keep finished pancakes warm, turn the oven on to 200°F (95°C) while the batter rests and set a wire rack on a baking sheet inside.

1
Toast the coconut
- Place the shredded coconut in a small dry skillet over medium-low heat.
- Stir constantly for 2 to 3 minutes.
- Tip it onto a plate to stop the cooking.
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Ready when: Mostly golden with a nutty smell; a few strands are deep gold at the edges.
Tip: Coconut burns in seconds once it starts to color, so don't walk away.
2
Make the syrup
- In a small saucepan, combine the ½ cup (120 ml) coconut milk, palm sugar and the pinch of salt.
- Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves.
- Simmer 6 to 8 minutes.
- Remove from heat and keep warm; it thickens as it cools.
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Ready when: Syrup lightly coats the back of a spoon and is a pale caramel color.
Tip: Keep the heat low so the coconut milk doesn't boil over or separate.
3
Mix the dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder and ½ teaspoon salt until evenly combined.
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Ready when: No streaks or clumps of baking powder remain.
4
Mix the wet ingredients
- In a medium bowl, whisk the eggs, 1 cup (240 ml) coconut milk, water and pandan extract until smooth and uniformly green.
- Whisk in the 3 tablespoons melted coconut oil last.
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Ready when: The mixture is an even, pale jade green with no streaks of egg.
Tip: If the coconut milk is cold, the oil can clump into little flecks. Use room-temperature milk and slightly cooled oil.
5
Combine and restOven 200°F / 95°C
- Pour the wet mixture into the dry ingredients.
- Fold with a whisk or spatula just until no dry flour remains; a few small lumps are fine.
- Let the batter rest 10 minutes.
- If you want to keep pancakes warm, preheat the oven to 200°F (95°C) now.
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Ready when: Batter is thick but pourable and has a few small bubbles on the surface.
Tip: Overmixing makes pancakes tough and rubbery.
6
Heat the griddle
- Heat a griddle or large nonstick skillet over medium heat for 3 to 4 minutes.
- Brush lightly with coconut oil.
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Ready when: A drop of water sizzles and skitters across the surface.
Tip: Pandan and coconut milk brown quickly; if the first pancake darkens in under 2 minutes, lower the heat.
7
Cook the first side
- Scoop ¼ cup (60 ml) batter per pancake onto the griddle, leaving 1 inch (2.5 cm) between them.
- Cook 2 to 3 minutes.
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Ready when: Bubbles form and pop on the surface, and the edges look set and dry.
Tip: Don't press down on the pancakes; this squeezes out the air.
8
Flip and finishOven 200°F / 95°C
- Flip with a thin spatula and cook 1 to 2 minutes more.
- Transfer the pancakes to the wire rack in the 200°F (95°C) oven to keep warm, or to a plate if serving right away.
- Repeat with the remaining batter, brushing the griddle with a little more oil between batches.
- You should get 12 pancakes.
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Ready when: Pancakes are puffed, spring back when gently pressed, and the underside is pale gold with light brown spots.
Tip: Don't stack pancakes in the warm oven; keep them in a single layer on the rack so they stay fluffy.
9
Serve
- Stack 3 pancakes per plate.
- Drizzle with the warm coconut syrup, scatter with the toasted coconut and add mango slices if using.
- Serve right away.
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Tip: If the syrup has thickened, warm it for 20 seconds over low heat.

Good to know

Tips

Shake the can of coconut milk well and use full-fat; light coconut milk gives thinner, less tender pancakes.
Use a nonstick surface and moderate heat, since the sugar and coconut fat brown fast.
Pandan extract is sold at Asian grocery stores and online; look for the dark green, not artificial neon, versions for the best aroma.
Make a test pancake first and adjust the batter with 1 to 2 tablespoons water if it seems too thick to spread.

Make ahead

Whisk the dry ingredients and the wet ingredients separately, cover, and refrigerate the wet mixture up to 12 hours. Combine just before cooking and rest 10 minutes. The syrup can be made 3 days ahead.

Storage & reheating

Room temperature: cooked pancakes up to 2 hours. Fridge: airtight up to 3 days; syrup up to 5 days. Freezer: separate pancakes with parchment, freeze in a sealed bag up to 2 months. Reheat in a toaster or a 350°F (175°C) oven for 5 to 8 minutes until warm, and warm the syrup gently on the stove.

Substitutions

pandan extract → 1 teaspoon vanilla extract plus 1 drop green food coloring. Not the same flavor, but gives a similar look and a pleasant fragrant sweetness.
coconut palm sugar or light brown sugar → light brown sugar. Slightly less caramel depth but works 1:1.
coconut oil → melted unsalted butter. Use the same amount; the flavor will be less coconutty.
all-purpose flour → 1 cup (125 g) all-purpose flour plus ½ cup (65 g) rice flour. Gives a slightly more tender, delicate crumb.