Coconut Milk Pancake

I love to eat pancakes. They are warm and light yet very filling. Great for breakfast on cold mornings. They are good with honey or maple syrup. This recipe serves 4 people, fewer if they are very hungry and it uses only 5 ingredients you probably already have. Anybody can add water to a boxed pancake mix but you are better than that.

I make this for my family quite often.  You can make it extra special with berries. But my family likes to eat it with Sambal Ikan Bilis (Dried anchovies cooked in hot sauce).

Coconut Milk Pancake

Ingredients

1 cup coconut milk

1½ cup water

2 cups plain flour

1 tbsp baking powder

¼ tsp salt / to taste

Directions

In a large bowl, sift together the flour and baking powder. Make a well in the center and pour in the coconut milk, water and salt. Mix until smooth. Leave it to rest for 15 minutes.

Heat a lightly oiled frying pan over moderate heat. Ladle the batter onto the pan, using approximately ¼ cup for each pancake, tilting the pan to move the mixture around for a thin and even layer. Return the pan to the heat then leave to cook, undisturbed for 45 seconds - 1 minutes until it turn golden underneath.

Flip it over to cook the other side, for another 45 seconds - 1 minutes. Continue with the rest of the batter.

Serve with Malaysian Sambal Ikan Bilis or honey or maple syrup. Enjoy!