Pandan Pancakes

Having another flavor to add into my pancake list is something which  I will definitely give it a try, as pancakes are my family's favorite.  If and whenever I intend to go for something light for lunch, many a times I will opt for it.  This simple yet yummylicious recipe is adapted from Lucy Wong.  As I do not intend to make so much I reduce the ingredients to half.

Ingredients:

100 g plain flour (sifted)

1/2 tsp dried yeast

60 ml. milk

30 g caster sugar

50 ml pandan juice

1 egg

1 tsp oil (added into the finished batter before frying)

Methods:

1. In a large bowl blend all ingredients together except oil with a whisk.
2. Let rest in the fridge for half hour.
3. Stir in the oil.
4. Fry in a non-stick pan until both sides are lightly golden.
5. Repeat until all is done.
6. Serve either hot, warm or cold.