Pandan Waffles

This morning I made Pandan Coconut Waffles.  I used my basic waffle recipe and adjusted it to integrate the pandan flavoring.  This recipe calls for 1/4 cup of coconut milk.  You can also just use regular milk.  I added the coconut milk for some enhanced flavoring.  I also used pandan paste; pandan extract would also work.

I was quite happy with how it turned.  I really enjoy a crispy light waffle. And this has just a little bit of character with the pandan and coconut flavoring.  I whipped up some fresh whipped cream and strawberries to enjoy my morning treat.

Pandan COCONUT Waffles Print

Yields four 8-inch waffles

Ingredients:                                                            

¾ cup all-purpose flour                                            

¼ cup potato starch (or cornstarch)                        

½ tsp salt                                                                 

½ tsp baking powder                                               

¼ tsp baking soda

¾ cup buttermilk

¼ cup coconut milk

6 tbsp vegetable oil

1 large egg, separated

1 tbsp sugar

½ tsp pandan paste

For Fresh Whipped Cream:

1 cup whipping cream

2 tbsp sugar

½ tsp vanilla extract

Directions:

1. Set oven to 200°F.  This is where you will place the cooked waffles until all of them are made.  It will keep them warm and crisp until ready to serve.

2. In a large bowl, combine dry ingredients: flour, potato starch, salt, baking powder and baking soda. 

3. In a Pyrex measuring cup, combine the buttermilk, coconut milk, vegetable oil and egg yolk.  Whisk together and set aside.

4. In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the pandan paste.

5. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. 
6. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.  Be careful not to over mix, you want to retain the air to get light and airy waffles. 

7. Turn on the waffle iron.  As it is heating up, this will allow your batter to set a bit.  I set mine to around 4-5. 

8. Pour the batter onto the hot waffle iron (about ½ -2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking).

9. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven.  Do not stack them.  When all the waffles are cooked, serve immediately with your choice of toppings (berries, whipped cream, maple syrup).

Fresh Whipped Cream: (optional)

In a bowl, combine whipping cream, sugar, and vanilla extract.  Using an electric mixer, whip until stiff. 

Green Pancakes

From my last entry, I mentioned something about making pancakes.  I did end up making them.  They were green pancakes.  I flavored them with pandan and that is how I got the lovely green hue.  Of course, when you cook them, they will have that lovely golden brown color.  Since I made buttermilk pancakes, they tend to be fluffier and you can see the rise and hence the green color.

Pandan is commonly used in Southeast Asian cooking as a flavoring.  It is most commonly sold as pandan leaves, pandan paste, or pandan essence.  It smells like coconut to me, but more mild, yet very aromatic.  I have been experimenting with this flavor recently and it is very agreeable to most people.

I made Pandan Buttermilk Pancakes.  I have also been trying to use flaxmeal more to substitute butter, oil and eggs in my recipes.  I halved the original amount of butter and replaced it with flaxmeal.  It probably result in a more dense nutty flavor.  I was happy with the end result.

Pandan Buttermilk Pancakes Print

Yields: 8-9 pancakes

Ingredients:

Dry

2 cups all-purpose flour

½ tsp baking soda

1 tsp baking powder

1 tsp salt

1 tbsp sugar

6 tsp flaxmeal

Wet

2 eggs separated

2 cups buttermilk

2 tbsp melted butter

1 tsp pandan paste

Directions:

1. Combine all the dry ingredients in a large mixing bowl and set aside. 

2. In a small bowl, whisk together egg whites, buttermilk and pandan flavoring.  In another bowl, whisk egg yolks and melted butter. 

3. Make a hole in the middle of your dry ingredients to pour in the buttermilk mixture and egg yolk mixture.  Combine until just moistened.  Do not overwork the batter for it will result in tough pancakes. 

4. Lightly butter your griddle or pan and wipe excess with a paper towel.  You can also preheat the oven to 200 degree F to keep the cooked pancakes warm until you completely cook the rest of the batter. 

5. Measure out 1/3-1/2 cup of the pancake batter, cook on medium-low heat for 2 minutes on each side or until golden brown.  Usually when you see bubbles around the edges of the pancake they are ready to be flipped. 

6. Serve with your choice of toppings (fruit, butter, maple syrup or such).  Enjoy!