Pancakes are such a popular snack and I assume you cook them, too. Why don’t you try these Coconut Milk Pancakes for a change? Just replace Milk that you usually use with Coconut Milk. The batter tends to become thicker than normal. You can adjust the thickness right for you by adding some Water. If you use 400g can of Coconut Milk, you will have leftover. Use the leftover Coconut Milk to make this delicious sweet Sauce. I added some Sweetened Shredded Coconut on top, but fresh Tropical Fruit would be lovely, too.

Makes

8 to 10 Pancakes

Ingredients

1 & 1/2 cups Self-Rising Flour
3 to 4 tablespoons Sugar
1/8 teaspoon Salt
1 can (400g) Coconut Milk
2 Eggs
Water *optional
Oil for cooking

Sauce & Topping
1/3 cup Coconut Milk
3 tablespoons Sugar
1 teaspoon Corn Starch
Vanilla Extract *optional
Sweetened Shredded Coconut

Method
  1. Place 1/3 cup Coconut Milk in a heat-proof bowl, add Sugar and Corn Starch, and mix well until smooth. Bring to the Boil in the microwave, then mix well. Set aside and cool. *Note: You may wish to add a few drops of Vanilla Extract.
  2. Place Self-Rising Flour, Sugar and Salt into a large bowl, and mix well. *Note: If you use Plain Flour, you need to add 1 teaspoon Baking Powder and mix well.
  3. Add the remaining Coconut Milk and Eggs, and whisk until smooth. If the batter is too thick, add 1 to 2 tablespoons Water. Today I added 2 tablespoons Water. *Note: Thicker batter makes thicker (taller) Pancakes.
  4. Heat a large frying pan over medium to low heat. Oil the pan very lightly, and cook pancakes for 2 minutes or until bubbles appear on surface and the edges get cooked. Flip over and cook for further 1 to 2 minutes or until cooked through.
  5. Transfer to a plate. Cover loosely with a clean tea towel to keep warm. Repeat with remaining batter, oiling pan between batches.
  6. Serve with the Coconut Milk Sauce. I added some Sweetened Shredded Coconut on top. Fresh Tropical Fruit can be a lovely topping.