Whether you choose the very on-trend pancake ‘cereal’, or just normal pancakes, these pandan-tinged pancakes are moist, fluffy and flavourful. The pandan, kaya custard and gula melaka add local elements, elevating this western brunch staple to the next level.

Serves 2

Ingredients:

For bananas

3 ripe pisang berangan, peeled and cut into thick coins, or split lengthwise

2 tablespoons gula melaka, pounded or chopped

2 tablespoons water

½ teaspoon salt

For pancakes

1 cup all purpose flour

⅛ cup fine white sugar

2 teaspoons baking powder

⅛ teaspoon baking soda

¼ teaspoon salt

30ml melted, unsalted butter

100ml coconut milk + 100ml fresh milk

1 small egg

3 teaspoons pandan extract

For kaya custard

2 tablespoons kaya

100ml coconut milk + 100ml fresh milk + 20ml fresh milk

1 tablespoon bird’s custard powder

2 teaspoons sugar

Method:

1. For the bananas: Heat a non-stick pan up over medium heat, and when hot, add a small piece of butter, then lay the bananas down on the pan. Leave untouched for 1 minute until the first side is brown, then flip and leave the other side to brown for a minute. When both sides are brown and golden, remove from the pan into a bowl.
2. Switch the pan to low heat, add the palm sugar, water and salt to the pan and allow to melt and caramelise, stirring, about 2 minutes. 
3. Drizzle the sauce over the bananas.
4. For pancakes: Mix all the dried ingredients together in a medium bowl. In a separate jug whisk all the wet ingredients with a fork. Make a well in the centre of the dry ingredients and gradually mix in the liquid, whisking until smooth.
5. Transfer the mixture into a squeeze bottle, or use a ziploc bag (you can cut out the corner just before cooking). Allow the mixture to rest for 10 minutes while you make the custard.
6. For the custard: In a small bowl, mix the 20ml of milk with custard powder and sugar till smooth. Mix the remaining coconut milk and fresh milk in a saucepan over medium heat, stirring constantly till the milk is steaming hot. 
7. Then remove the pan from heat and add in the custard mixture, whisking constantly. 
8. Put the pan back on the fire and continue to whisk till the custard is thick. About 3-4 mins
9. Remove from heat and stir in the kaya. Pour the custard into a pouring jug, and press a small piece of cling film onto the top of the custard to keep it from forming a skin.
10. To cook the pancakes: heat a clean nonstick pan over medium heat, and wipe with some melted butter.
11. Using the squeezy bottle, gently squeeze little coins of the mixture in a circular motion around the pan, starting from 12 o'clock. After 30 seconds go back around to 12 o’clock and flip each pancake, leaving to cook for a further 30 seconds before removing from the pan. Wipe the pan with butter again, and continue with remaining batter.
12. Alternatively, do normal pancakes by adding a ladleful of batter to the center of the hot pan. When the batter starts to develop small bubbles all over the surface, flip it and cook for a remaining 30-40 seconds.
13. To assemble, pile the pandan pancakes on a serving dish,remove the glad wrap from your custard and give it a stir, then garnish with caramelised bananas and serve warm.