Coconut Pancakes Recipe

Coconut Pancakes Recipes

Ingredients :

115 g

85 g

85 g

2

550 ml

rice flour

caster sugar pinch salt

desiccated coconut

eggs, beaten

coconut milk

green and red food coloring (optional)

vegetable oil for frying

mandarin segments, to serve (optional)

Method :
  1. In a bowl, stir together rice flour, sugar, salt and coconut.

  2. Form a well in the centre, add egg, then gradually fold in flour, slowly pouring in coconut milk at same time, to make a smooth batter.

  3. If desired, divide batter evenly between 3 bowls; stir green food coloring into one bowl to color batter pale green; color another batch pink and leave remaining batch plain.

  4. Heat a 15 cm omelets pan over a moderate heat, swirl around a little oil, then pour off excess.

  5. Stir batter well, then add 2-3 spoonfuls to pan.

  6. Rotate to cover base, then cook over moderate heat for about 4 minutes until lightly browned underneath and quite firmly set.

  7. Carefully turn over and cook briefly on other side.

  8. Transfer to a warmed plate and keep warm while cooking remaining batter.

  9. Serve rolled up with mandarin segments, if wished.

Makes about 10 pancakes.

Note: The mixtures is quite delicate and the first few pancakes my be troublesome.

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