Maple Syrup
Global • halal_safe
How to Make Maple Syrup Infused Malaysian Pancakes (Traditional & Healthy Version)
Maple syrup, though not indigenous to Malaysia, has found its place as a beloved topping in our multicultural cuisine, especially when paired with local snacks like lempeng (pancakes) or kuih. This recipe highlights the fusion of pure maple syrup with classic Malaysian flavors such as pandan and santan, creating a nutritious and delicious snack perfect for breakfast or lunch. The soft, fragrant pancakes are subtly sweetened with maple syrup and complemented by coconut undertones, making it a favorite among health-conscious Malaysians. Utilizing local ingredients not only adds depth of flavor but also celebrates Malaysia’s rich culinary heritage, where influences from Malay, Chinese, and Indian communities blend harmoniously. By choosing pure maple syrup and wholesome flours, you can enjoy this snack guilt-free, knowing it is both nourishing and authentic to the Malaysian palate.
Ingredients(for 2 pancakes with maple syrup drizzle per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 2 tablespoons Fresh pandan juice (jus daun pandan)
- 1/2 cup Santan (coconut milk) (light santan recommended)
- 1 large Egg (telur)
- 2 tablespoons Pure maple syrup (for batter and drizzle)
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Sea salt (garam laut)
- 1 tablespoon Extra virgin olive oil (minyak zaitun)
- 2 tablespoons Grated coconut (kelapa parut, for garnish) - optional
- 1 stalk Lemongrass stalk (serai, bruised for aroma) - optional
Instructions
- 1
Prepare pandan juice by blending fresh pandan leaves with a little water and strain to get vibrant green juice.
5 minutes
Use young pandan leaves for the best aroma.
- 2
In a mixing bowl, combine whole wheat flour, baking powder, and salt. Whisk gently to distribute evenly.
2 minutes
Sift the flour for fluffier pancakes.
- 3
Add egg, light santan, pandan juice, and 1 tablespoon maple syrup to the dry ingredients. Mix until you achieve a smooth batter.
3 minutes
Do not overmix to keep pancakes tender.
- 4
Heat a non-stick pan and brush with olive oil. Pour a ladleful of batter and cook on low heat until bubbles form, then flip and cook the other side.
5 minutes
For extra fragrance, add bruised lemongrass to the pan while cooking.
Why This Dish is Healthy
Whole wheat flour and light santan make this pancake snack high in fiber and healthy fats, supporting satiety and metabolic health. Maple syrup replaces processed sugars, offering a natural alternative with trace minerals. Using olive oil instead of butter reduces saturated fat intake, making this dish suitable for weight management and overall wellness. These nutritious ingredients help you track your calories without compromising on taste.
This recipe is rich in fiber from whole wheat flour, healthy fats from coconut milk (santan) and olive oil, and antioxidants from pandan. Maple syrup, used in moderation, provides natural sweetness with minerals like zinc and manganese. Eggs contribute high-quality protein, while coconut adds essential medium-chain triglycerides (MCTs). The overall dish is low in refined sugar and free from artificial additives, making it a balanced choice for energy, digestion, and heart health.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 2: Light santan keeps the dish creamy but lower in calories.
- 💡Tip 3: Add a bruised lemongrass stalk to the pan for subtle fragrance without overpowering the pancakes.
Storage & Serving
Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on a pan or in the microwave before serving. Store maple syrup separately.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 52.0 kcal |
| Protein | 0.0 g |
| Carbohydrates | 67.0 g |
| Total Fat | 0.1 g |
| Fiber | 0.0 g |
| Sugars | 60.5 g |
| Iron | 0.1 mg |
| Calcium | 102.0 mg |
