Coconut Pancakes
2 cups coconut milk
1 1/2 cups rice flour
3 eggs, beaten
1/2 cup sugar
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
1/4 cup sweet flaked coconut (garnish)
Beat coconut milk, rice flour, eggs, sugar, and salt into a thin batter. Fold in
the 1/2 cup coconut. If coloring, divide mixture equally into 3 bowls; tinting
one batch pale green (about 6 drops), one batch pink (6 drops), and one left
uncolored. Wipe a small 6" omelet or pancake pan with a paper towel soaked in
oil, and heat the pan over moderate heat.
Pour in just enough batter to coat the bottom of the pan when rotated. Cook
until bottom is flecked with pale brown. Flip the pancake and cook briefly on
the other side. With a spatula, roll up the pancake and slide onto a warm
platter. Keep warm in a 250�F oven. Repeat until all the mixtures are used up,
stacking the pancakes according to color. (Or not). Sprinkle with the 1/4 cup
coconut and serve while warm.
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