Not that different…

I was somewhat intrigued when I saw the pankeks served at one place in Sean’s blog and I made up my mind right away that I would like to give it a try.

So when my girl was coming home last Friday, I pounded some pandan (screwpine) leaves, added a quarter cup of water and squeezed out the juice…

…and I replaced the evaporated milk in the original recipe with a packet of santan (coconut milk)…

Other than that, I reduced the sugar from 3 tablespoons to 2 as I reckoned the santan would be sweet as well and anyway, I am cutting down on sugar (other than oil, salt and msg) these days and would not go for anything that’s too sweet.

Otherwise, it was the same recipe that we would usually follow where we would beat 125 gm of butter (half a block) with the aforementioned sugar and then add three eggs…

…and beat them altogether well.

The flour would go in next…

*This was the 2nd cup*

…one cup at a time with half of the cup of santan/pandan juice mix.

Once the batter was smooth, that would be the time to add the three teaspoons of ENO…

…and the whipping would continue for just a little bit more to mix everything together well.

After greasing the heated pan with butter, you would need to add the batter, a bit at a time, and spread it out and once you could see the bubbles appearing, that would mean you could flip it over in a bit to cook the other side. Keep the fire at medium, not high so that the pancake would brown nicely and will not get burnt.

Once done, remove from the pan and place on some kitchen towels before moving the pankek onto a plate to serve…

With the amount of ingredients used, I was able to dish out quite a lot – one whole stack…

…in fact!

Indeed, it was very nice with a hint of the taste and fragrance of the santan and pandan (my missus thought I added kaya, coconut jam) though mine had a very slight tint of green…

…not like the ones Sean had.

So there you have it! Pankek, the Malaysian version of the pancake, kek being the word for cake in Malay!