pandan dutch baby pancake
Makes 1 pancake Ingredients 4 pandan leaves
2 large eggs
½ tsp salt
40g caster sugarƉ
50g top our siftedƉ
1 tbsp organic coconut oilƉ Whipped cream (to serve) Your choice of fruit (as garnish) 1 Blend pandan leaves with milk, strain the mixture and extract about 80ml of the pandan milk. Set aside.
2 Beat eggs, salt and sugar together on high speed until pale, thick and ﬂuffy, about
12 to 15 minutes. Once it forms a ribbon when you pull the batter, it’s ready.
3 Add pandan milk into the egg batter. Sieve top ﬂour in and gently fold to combine everything together. Make sure you don’t over whisk, as the eggs might deﬂate.
4 Preheat oven to 180 deg C and pour 1 tbsp of organic coconut oil in an ovenproof pan.
5 Place pan over medium ﬁre and heat up the coconut oil. Then, pour the batter into the hot pan. Cook for a minute, then move the whole pan into the preheated oven.
6 Bake for 12 to 14 minutes or until the surface of the Dutch baby cake is lightly browned. Remove and let cool slightly before topping with whipped cream and fruit.