Email to Buny      

Coconut Pancakes

Source of Recipe

unknown


List of Ingredients

2 cups coconut milk
1 1/2 cups rice flour
3 eggs, beaten
1/2 cup sugar
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
1/4 cup sweet flaked coconut (garnish)


Recipe

Beat coconut milk, rice flour, eggs, sugar, and salt into a thin batter. Fold in the 1/2 cup coconut. If coloring, divide mixture equally into 3 bowls; tinting one batch pale green (about 6 drops), one batch pink (6 drops), and one left uncolored. Wipe a small 6" omelet or pancake pan with a paper towel soaked in oil, and heat the pan over moderate heat.

Pour in just enough batter to coat the bottom of the pan when rotated. Cook until bottom is flecked with pale brown. Flip the pancake and cook briefly on the other side. With a spatula, roll up the pancake and slide onto a warm platter. Keep warm in a 250ºF oven. Repeat until all the mixtures are used up, stacking the pancakes according to color. (Or not). Sprinkle with the 1/4 cup coconut and serve while warm.