These coconut pancakes work well for dessert when served warm and topped with a few scoops of ice cream. But I also find this dish makes a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness (and they're gluten free). Have fun with them and make several different colors (pandan essence provides the bright green color and also lends an additional sweet taste). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
- SERVES 2 (makes about 10 crepes)
- 1 can good-quality coconut milk (1 1/2 cups)
- 3 eggs
- 3/4 cup rice flour (available by the packet at Asian/Chinese food stores, or health food stores)
- pinch salt
- 1/4 cup sugar
- 1 tsp. coconut flavoring
- optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
- optional: food coloring
- oil for frying
- 1/4 cup dry shredded (baking type) coconut for garnish
- optional: Kaya (Coconut Jam - see below)
Preparation:
- Whisk the eggs in a mixing bowl. Add the coconut milk and sugar, stirring until sugar has dissolved.
- Add the flour, salt and coconut flavoring. Whisk until batter is smooth.
- If you'd like different colors of pancakes, divide the batter into 3 separate bowls.
- Add several drops pandan essence (or green food coloring) to make one bowl green. Add several drops red coloring to make rose-colored pancakes, or other color of your choice. Leave one bowl plain.
- Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
- Now add a little oil (about 1 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces, plus a little up the sides of the pan.
- Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter evenly.
- Allow to cook at least 1 minute per side before trying to flip or disturb. Tip: Pancakes/crepes are ready to be flipped when edges are crisp and the underside has a little golden-brown coloring when you lift up one side slightly with a fork.
- Flip the pancake and cook the other side 1 minute. Keep pancakes/crepes warm by placing them on a plate in a warm oven until you're finished cooking all the batter (or serve them up as you cook them).
- Be sure to add a little oil to the pan before making each new pancake/crepe.
- To serve, roll pancakes/crepes and place on a serving plate. If desired, before rolling, spread with Kaya (Coconut Jam). Sprinkle with shredded coconut. These pancakes can also be served with ice cream (for dessert) or syrup (for breakfast or brunch). Also excellent when served with slices of fresh papaya or mango. ENJOY!
