Mini Pancake
Global • Vegetarian
How to Make Mini Pancake (Traditional & Healthy Version)
Mini Pancakes, or 'lempeng mini,' are a beloved breakfast staple across Malaysia, reflecting the nation's rich multicultural heritage. These bite-sized delights are a favorite in local markets and home kitchens, enjoyed by all ages for their soft, fluffy texture and subtle sweetness. Malaysian Mini Pancakes are typically prepared with a blend of local ingredients like pandan and santan (coconut milk), which impart a unique aroma and flavor distinct to Malaysian cuisine. Perfect for busy mornings, Mini Pancakes are quick to whip up and easily adaptable to various dietary needs. Their versatility means they can be served plain, with gula Melaka syrup, or topped with fresh local fruits such as pisang (banana) or nangka (jackfruit). Enjoyed across all Malaysian communities—from Malay to Chinese and Indian households—these pancakes symbolize togetherness and comfort, making them a great choice for a nutritious, wholesome breakfast or light snack.
Ingredients(for 4-5 mini pancakes per person)
- 1 cup All-purpose flour (tepung serbaguna)
- 1 tsp Baking powder
- 2 tbsp Pandan leaf juice (air daun pandan)
- 1/2 cup Santan (coconut milk) (fresh or carton)
- 1 Egg (Grade A)
- 1/4 cup Low-fat milk - optional
- 2 tbsp Brown sugar (gula perang)
- 1/4 tsp Salt
- 1 tbsp Cooking oil (minyak masak, for greasing pan)
- as needed Sliced banana or jackfruit (optional topping) - optional
Instructions
- 1
In a large bowl, sift together all-purpose flour, baking powder, and salt.
3 minutes
Sifting ensures a light, fluffy pancake texture.
- 2
In a separate bowl, whisk together egg, santan, low-fat milk (if using), pandan juice, and brown sugar until smooth and well combined.
5 minutes
Use fresh pandan leaves for best aroma; blend and strain to get juice.
- 3
Gradually pour the wet mixture into the dry ingredients. Mix gently until just combined. Do not overmix.
3 minutes
A few lumps are okay—overmixing can make pancakes tough.
- 4
Let the batter rest for 5 minutes to allow the baking powder to activate and flavors to meld.
5 minutes
Resting the batter makes pancakes fluffier.
Why This Dish is Healthy
Choosing Malaysian Mini Pancakes for breakfast means enjoying a nutritious, balanced meal that's lower in sugar and fat compared to typical pastries. The use of santan and whole eggs provides healthy fats and protein, while adding fruits increases fiber and vitamins. This recipe uses minimal oil and sugar, making it suitable for weight management and blood sugar control. It's satisfying, wholesome, and fits well into a healthy Malaysian diet.
This healthy Malaysian Mini Pancake recipe features key local ingredients like santan and pandan, offering dietary fiber, healthy fats, and antioxidants. With moderate protein from eggs and low added sugar, these pancakes provide energy for an active morning. Coconut milk delivers lauric acid for heart health, while pandan adds natural chlorophyll and vitamins. Using low-fat milk and minimal oil keeps saturated fat in check, making this an excellent breakfast choice.
Pro Tips
- 💡Tip 1: Use freshly made pandan juice for the most authentic aroma.
- 💡Tip 2: Don’t overmix the batter—gentle folding keeps pancakes light.
- 💡Tip 3: For a crispy edge, add a tiny bit more oil to the pan before each batch.
Storage & Serving
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 35.0 kcal |
