Inspired By: The Daily Fix – Pandan Pancakes


So Shrove Tuesday means one thing to brits: Pancake Day! Typically I would be consuming the thin French crepe style ones, topped with lashings of lemon and sugar however this year I’ve been inspired by these pandan pancakes I tried whilst in Malaysia.

The Daily Fix is a perfectly curated cafe in the city of Malacca. With large interior spaces, full of unique style and ornaments from various ages in Malaysia, it was the pancakes I had come here for.

The pancake menu, with various options including more unusual flavours such as pandan, salted egg yolk and durian. It was the pandan pancakes that drew my attention, a flavour I had wanted to try and I wasn’t disappointed.


Pandan is described as the vanilla of Asia, a green plant it has a grassy, citrus flavour that is used a lot in Malaysian baking.


I was fortunate enough to be able to pick up some dried pandan leaves from a food market in Malaysia, at the moment there’s no stores that you can find it in but you can order it online through Amazon.


Here I’ve recreated the pancakes back home (minus the green hue), soft fluffy pandan flavoured pancakes served with gula melaka (palm sugar) and coconut.


Pandan Pancakes 

(makes 3 portions)


  • 135g plain flour
  • 1 tsp baking powder
  • 2 tbsp castor sugar
  • 130ml milk
  • pandan leaves
  • 1 egg
  • 2 tbsp butter, melted
  • oil to cook
  • desiccated coconut and palm sugar to serve


  1. The night before infuse the milk by placing the pandan leaves and milk in a saucepan, bring to the boil and then leave to cool overnight in the fridge.
  2. Place the flour, baking powder and castor sugar in a bowl and place the milk, egg and melted butter in a jug.
  3. Pour a little of the wet ingredients onto the dry, mix with a whisk until a paste is formed and then continue to add the milk mix whilst whisking until its all combined.
  4. Over a medium heat in a non stick frying pan, wipe a piece of kitchen roll in oil over lightly.
  5. Spoon small amounts of the batter into the frying pan, cook for a minute and then once little holes form on the top, flip and cook for a further minute.
  6. Continue with the rest of the batter until all cooked.
  7. Melt the palm sugar over a low heat and add a little desiccated coconut, serve warm on the side.

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