Gula Melaka Banana Pancakes is a great combination of the good old fashioned pancakes with a Southeast Asian flavor. So delicious, you'll wonder why you've never tried it before!
Gula Melaka Banana Pancakes will take your breakfast or brunch to a whole new level by combining the classic pancake with a Southeast Asian twist! Gula Melaka, otherwise known in English as palm sugar, is a type of sugar derived from the sap of flower buds from the coconut tree. In the Southeast Asia region, Gula Melaka is used in some savory dishes but mostly in desserts and cakes. Gula Melaka, in a liquid state, can be very dense and sticky, which makes it a great substitute for your traditional maple syrup in your pancakes. It is readily available in most Asian supermarkets or the Asian/ international foods aisle at your local supermarket.
This easy pancake recipe will have you whipping up an amazing weekend breakfast or brunch in less than 30 minutes. Topped with the rich flavor of the Gula Melaka syrup, you may just make this your weekly breakfast go -to!
Gula Melaka Banana Pancakes
by Miss Crumbs A Lot
1 cup All Purpose Flour (sifted)
2 tbsp Sugar
1 cup Milk
2 tbsp Salted Butter (melted)
1 tbsp Vegetable Oil
1 large Banana (sliced)
1 pkt Gula Melaka / Coconut Palm Sugar (approx 8.8 oz)
3 Pandan Leaves (screwpine leaves) (knotted)
1/2 cup Water
1. Make the syrup first by grating the Gula Melaka with a grater. Combine the grated Gula Melaka with water in a small pot. Mix till the sugar has dissolved.
2. Add the knotted pandan leaves and bring it to a boil. Reduce heat to medium and allow it to thicken slightly for a few minutes. Remove from heat and set aside.
3. Set your oven to the warming function or preheat it to 140 degrees F, to keep cooked pancakes warm before you serve them.
4. In a bowl, whisk together the milk, melted butter and egg until well mixed. Add in the sifted flour and sugar and mix well.
5. Heat a non-stick pan over medium heat. Lightly grease the pan with the vegetable oil using an oil brush or paper towel.
6. Spoon 2 to 3 tbsp of the batter onto the pan for each pancake. Cook until the surface of the pancake begins to bubble, about 1 to 2 minutes. Carefully flip the pancakes and cook until browned on the other side.
7. Place the cooked pancakes onto a baking tray and keep warm in the oven until ready to serve.
8. Top pancakes with sliced bananas and Gula Melaka syrup before serving.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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