I had been meaning to make these for a while, since flipping through the many recipes from Thai and South-East Asian Cooking that I got last September at Word on the Street in Toronto. I decided to make them for my beautiful Thai Bride the other day. They turned out pretty tasty, we had them with maple syrup. The recipe book recommended drizzling lime juice over them, but lime and coconut is not really a combination of flavours that is used in Thailand, so we passed. I wonder if they would taste even better with freshly grated coconut.Coconut Pancakes
From Thai & South-East Asian Cooking
75 g all-purpose flour
4 Tbsp rice flour
3 Tbsp superfine sugar
2/3 cup desiccated (dry unsweetened shredded) coconut
275 mL coconut milk
vegetable oil, for frying
Place the flour, rice flour, sugar and coconut in a bowl, stir to mix and then make a small well in the centre. Break the egg in the well and pour in the coconut milk.
With a whisk or fork, beat the egg into the coconut milk and then gradually incorporate the surrounding dry ingredients, whisking constantly until the mixture forms a batter with no large lumps.
Heat a little oil in a non-stick frying pan. Pour in about 3 Tbsp of the batter and quickly spread to a thin layer with the back of the spoon. Cook over medium heat for 1-2 minutes, until bubbles begin to appear on the surface of the pancake, and the edges begin to brown, then turn it over with a spaluta and cook the other side until golden, 1-2 minutes. Repeat with remaining batter.