Pandan pancakes with spice syrup and bananas

With its musky vanilla overtones, pandan works well in breakfast pancakes, crepes, hotcakes and the like. If you can’t be bothered dealing with fresh leaves here, just substitute pandan essence (either clear or green) to taste. Use honey instead of the palm sugar syrup if you’re short on time; but do try and get sugar bananas, or lady fingers, if you can. The firm texture and rich, sweet, tangy flavour of these small varieties pack way more of a punch than the regular cavendish.