Everyone can make pancakes. It may not be an essential Malaysian breakfast, but Malaysians are far too familiar with the taste of pancakes and how it is synonym to the sound of the morning birds. But we feel, this recipe will not only excite fans of pancakes, but coffee drinkers too!
We’ve been putting a lot of effort in making pancakes more exciting because, as you know, our Malaysian tongues aren’t really big fans of the blandness of the pancakes. So we tried to put two important breakfast elements together and it works!
This dish may not give you the ‘kick’ that a Long Black does, but it’s sure a refreshing take to the classic that we all know and love.
- 2 cups flour
- ½ cup sugar
- 2 tablespoon baking powder
- 1 tablespoon salt
- 1 cup milk
- 1 cup coffee
- 2 eggs
- 4 tablespoons butter melted
- 1 tablespoon vanilla
- In a large bowl mix flour, sugar, baking powder, and salt.
- In a separate bowl whisk milk, coffee, eggs, butter, and vanilla.
- Pour wet ingredients into dry and mix.
- Preheat non stick skillet with butter.
- Pour pancake sized batter into skillet and fry on both sides until done.
- Cover with maple syrup and enjoy!
For pure Malaysian flavour, we used Chek Hup’s Red Packet coffee for that Kopi Kampung taste. But if you’re into a more modern take, you can try Essenso (Red) or Nescafe Gold. Try it out and tell us what you think!