Pandan Buttermilk Pancakes with Gula Melaka Syrup

13 Jul 2014


Y’all have already seen the video on my Instagram and I’m catching up on my blog by posting the recipe. There’s something about Gula Melaka that just feels so tropical! I woke up one morning wishing to taste the flavors of Pandan and Gula Melaka so I looked up a simple pancake recipe and incorporated the two.

I was flipping through my latest issue of Natural Health magazine – love that publication and am an ardent subscriber – and read an article on sugar substitutes. I found out that Gula Melaka (coconut palm sugar) is a healthy sugar, low in the glycemic index and full of vitamins, minerals, and amino acids.

More interestingly, in that same article and I absolutely MUST share this, it’s also mentioned that agave nectar – the popular default of supposedly a “healthier” alternative to sugar, is actually BAD for you. Many people interested in staying healthy have switched to agave as a safer “natural” sweetener because they want to avoid well-documented dangerous sweeteners like HFCS (high fructose corn syrup). But what people need to know is that most agave is actually WORSE because it contains a more concentrated fructose level in it (70% to 97%) than high fructose corn syrup (55%) itself. Additionally, your risk of liver damage increases, along with triglycerides and a whole host of other health problems.

:0 Gee, who’d thunk!? Shocking. I’m tossing my bottle of unopened agave nectar syrup and defecting to Gula Melaka exclusively from now on as sugar substitute.

Pandan Buttermilk Pancakes with Gula Melaka Syrup


3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 drops pandan extract
2 tablespoons butter, melted
cooking spray


Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add pandan extract. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with gula melaka syrup and whipped cream (optional).



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