Pandan Oaty Pancakes

Pandan Oaty PancakesPandan Oaty Pancakes

I am starting to think I am slightly obsessed with humorously coloured food, especially emerald green pandan....  Anyway these are jolly delicious as well as being a jovial colour, and the added bonus is the oat bran makes them ever so slightly healthy.     

If you have never tried pandan, it is a sort of Asian vanilla only muskier and made from a lovely slender leaf.  It can be used in both sweet and savoury food  - my preference is for the sweet.

I don't think it is possible to have a bad day if you start it out with a plate of vibrant green pandan-pancakes with glossy berries!

Pandan Oaty Pancakes2 cups self raising flour – my preference is for spelt flour, please use whatever works for you
1 ½ cups buttermilk
1 cup oatbran
2 – 3 teaspoons pandan extract*
2 eggs
1 teaspoon sugar
½ teaspoon bi-carb soda (optional) for fluffier pancakes
Good pinch of salt
A little water, as needed

* The more pandan you add, the more vibrant green your little pancakes will be and more intense the musky vanillaish the flavour

There is no need to make this pancake mix ahead, however I do tend to make it late at night and pop it in the fridge so I have it available in the morning for a speedy and shiny start to a weekend...

Whisk together the eggs, buttermilk, padan, salt, sugar and oatbran then add the flour.
Combine the mixture well, adding as much water as you wish.  For thick and fluffy pancakes add less water (thicker batter) for thin wispy crepes, add a little more water and whisk well until the mixture is at a thick ribbony consistency.  
 

Cook on a very hot crepe pan or frying pan, turning only once. If you have a non-stick pan there is no need for butter or oil.  If unsure though add a little canola oil to your pan for the first pancake.

Keep the cooked pancakes warm on a baking tray in a low oven until the whole batch is cooked.
Serve  with berries, yoghurt, maple syrup or whatever takes your fancy! 

Pandan Oaty Pancakes