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Coconut Pancakes

Authentic.Thai's picture
<p><a href="http://www.flickr.com/photos/69668444@N03/8448577260/">Image Credit</a></p>
Ingredients
  Rice flour 12 Ounce (2 Cups, 375 Gram)
  Sugar 4 Ounce (1/2 Cup, 125 Gram)
  Coconut milk 1 Pint (2 1/2 Cups, 600 Milliliter)
  Eggs 3 , lightly beaten
  Flaked coconut 3 Ounce (90 grams / 1 cup)
  Palm sugar/Brown sugar 3 Ounce
  Lime juice 1 Tablespoon
  Mango slices/Banana slices 4
Directions

1. Place flour, sugar, coconut milk and eggs in a bowl and whisk until smooth. Stir in coconut.
2. Pour a little mixture into a heated, lightly greased 18 cm/7 in crepe pan and tilt pan so that batter covers base thinly and evenly. Cook for 1 minute or until golden, turn pancake and cook on second side for 30 seconds. Remove from pan, set aside and keep warm. Repeat with remaining batter. To serve, sprinkle with a little palm or brown sugar, drizzle with a little lime juice and accompany with mango or banana slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Snack
Method: 
Stir Fried
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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