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400g strong whole wheat flour
60ml pandan syrup (10 pandan leaves, 100g palm sugar, 100ml water, bring to boil, simmer until reduced to a syrup consistency)
2 tsp baking powder
7.5g fast activating yeast + 100ml warm water to activate
Extra water if needed
10g dark chocolate chips (75%)
20g toasted flaked almonds
10g goji berries
In a small mixing bowl combine the yeast with the 100ml of warm water, mix together well to dissolve the yeast into the water. Set aside.
In a large mixing bowl, pour the flour, baking powder and eggs. Start whisking together until the eggs are mixed into the flour. Whisk in the water with the yeast, pandan syrup and extra water. You want to end up with a smooth light batter. Let the batter stand for 10–15 minutes.
Heat a tsp of avocado oil in a small, non-stick frying pan over a medium heat. When the pan is hot, add a ladle of batter making sure it is spread across the entire surface of the pan. Cover with a lid and cook for 2 minutes or until the top of the pancake begins to bubble, sprinkle the fillings over the pancake, fold in half and serve.
Repeat until all the batter is used up. You can keep the pancakes warm in an oven at low heat.