Amer­i­can Pan­cakes with Kaya

Serves 4 MEDIUM

Wine & Dine Cookbook - - FONG YIT KAYA X COOKBOOK -

Fluffy pan­cakes cradling a rich kaya lava cen­tre—what more can one ask for?

100g plain flour

20g caster sugar

1g salt

4g bak­ing pow­der

1 egg

100ml milk

15g but­ter, melted

100g Fong Yit kaya

Oil spray

Maple syrup, to serve Fresh fruit, to serve Co­conut shav­ings, to serve

Spe­cial equip­ment

8-cm tart rings*

1. Com­bine flour, sugar, salt and bak­ing pow­der to­gether in a mix­ing bowl and mix well. Set aside for later use.

2. Com­bine egg and milk in a sep­a­rate bowl and mix well.

3. Make a well in the dry mix­ing bowl. Us­ing a whisk, slowly mix in the egg mix­ture into the dry in­gre­di­ents un­til all the in­gre­di­ents are well in­cor­po­rated. The bat­ter should be smooth and clump-free.

4. Add melted but­ter and kaya to the mix­ture and whisk to com­bine. Al­low the bat­ter to rest in the fridge for 1 hr be­fore us­ing.

5. Heat a pan over medium heat. Spray a thin coat of oil on the sur­face. Grease the tart rings.

6. Fill ½ of the tart ring with the pan­cake bat­ter and let it cook for about 4 mins, un­til bub­bles ap­pear on the sur­face. Us­ing a tea­spoon, scoop some kaya and place it in the middle of the pan­cake. Top up with an­other ¼ of the bat­ter, cov­er­ing the kaya. Cook for an­other 4 mins, till pan­cake turns slightly brown. Flip pan­cake over when the top layer starts to bub­ble.

7. Serve with maple syrup, fresh fruit and co­conut shav­ings.

* If us­ing smaller sized ones, ad­just cook­ing times ac­cord­ingly.

Amer­i­can Pan­cakes with Kaya

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