Coconut Pancakes

Name: Coconut Pancakes
Yield: Makes Eight
Cuisine: Thailand
Ingredients: 75 g/3 oz/¾ cup plain (all-purpose) flour, sifted; 60 ml/4 tbsp rice flour; 45 ml/3 tbsp caster (superfine) sugar; 50 g/2 oz/⅔ cup desiccated (dry unsweetened shredded) coconut; lime wedges and maple syrup, to serve; 275 ml/9 fl oz/generous 1 cup coconut milk; 1 egg; vegetable oil, for frying

Preparation info

Makes
Eight

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

These light and sweet pancakes are often served as street food by the hawkers in Bangkok and they make a delightful dessert.

Ingredients

75 g/3 oz/¾ cup plain (all-purpose) flour, sifted
60

Asia
Thailand
Dessert
South East Asia
Vegetarian
Street Food

Method

Place the plain flour, rice flour, sugar and coconut in a bowl, stir to mix and then make a small well in the centre. Break the egg into the well and pour in the coconut milk.
With a whisk or fork, beat the egg into the coconut milk and the