Coconut Pancakes

Hello and good morning!

It is Sunday, and the first day of a new month, and what better to serve on such a day than....

Little thick but fluffy pancakes with notes of deliciously exotic coconut? Fresh from the pan, mmmmm - it was one of my days off and this is how I wanted to start my morning, will you?

Coconut Pancakes
(Makes 4)

1/2 cup semolina or rice flour
1 egg
1/3 cup coconut milk
2 tbsp xylitol/sukrin gold/brown sugar
2 tbsp dessicated coconut
Pinch of salt

Oil for frying: I used coconut, but sunflower or any other more neutral oil will work just fine!

Toppings such as:
Yogurt, vanilla extract, dessicated coconut, maple syrup, melted butter, chocolate sauce, sliced mango or banana etc.

- Simply mix together the batter, whisking until slightly fluffy.

- Heat oil in pan and take half a ladle-ful of the batter and frying it covered for a minute or two before flipping and frying it uncovered on the other side for 30 seconds to a minute until golden.

- Serve warm with your favourite toppings and enjoy!

I mixed together three tablespoons of alpro yogurt, a bit of vanilla extract and drizzled it over, followed by more dessicated coconut!

Also, as I was having these, I was thinking of traditional Norwegian pancakes that are almost like crêpes and how they are "better" when I eat them with my hands. Then, with American pancakes, I prefer stacking them up and eating them with knife and fork. I started out with cutlery, but ended up just eating them with my hands. What is your preference?


Original source:
Den Lille Kokebokserie - Thai, p. 260

- Jules