Easy Coconut Pancakes
(from largomason’s recipe box)
To Toaste Coconut: Place dry shredded coconut (sweetened or unsweetened) in a frying pan. “Dry-fry” it over medium heat, stirring constantly, until the coconut turns light golden brown and is fragrant. Sprinkle over the pancakes and enjoy!
Source: thaifood.about.com
Ingredients
- 2 cups good-quality coconut milk
- 2 eggs
- 1+1/2 cups rice flour
- 3 Tbsp. glutinous rice flour (available at Asian food stores)
- 3-4 Tbsp. sugar (to taste)
- pinch salt
- 1 tsp. baking powder
- oil for frying
- optional: 1 tsp. coconut flavoring (available in the baking section of most supermarkets)
- optional: 1-2 Tbsp. shredded coconut* for garnish (see instructions below)
Directions
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Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
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In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
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Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
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Add the coconut flavoring, if using, and stir it in.
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Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is hot – this will help to keep the pancakes/crepes from sticking.
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Add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
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Add about 1/4 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter and create a round pancake/crepe.
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Allow the batter to cook at least 1 minute, or until small holes break out over the surface and the edges are crisp.
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Flip the pancake and cook the other side briefly – 30 seconds is usually enough.
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Add a little oil to the pan before making each new pancake.
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If desired, sprinkle with toasted shredded coconut (see instructions below). These pancakes are delicious served with maple syrup.