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Coconut Milk Pancake Recipe

This is such an easy recipe. And it is amazing how just a little coconut milk and shredded coconut can change a plain pancake into something extraordinary.

ingredients
14 oz Ayam coconut milk
1/2 cup Essential Pantry Dried Coconut (Unsweetened)
2 eggs
1+1/2 tablespoon Essential Pantry Coconut Palm Sugar - Granulated
2 tablespoon La Tourangelle Organic Virgin Coconut Oil OR butter, melted
1 cup Caputo "00" Chefs Flour
3 teaspoon baking powder
1/2 teaspoon Sel Gris (Gray Salt) Noirmoutier
Essential Pantry Rice Bran Oil for frying

directions
1. In a medium-size mixing bowl, combine the can of coconut milk with the dried coconut. Set aside. In a smaller bowl, whisk the eggs. Add the sugar and melted butter, and whisk again until light and fluffy. Add the egg mixture to the coconut milk mixture, stirring well to combine.

2. In a large mixing bowl, stir together the flour, baking powder, and salt. Add the wet coconut-egg mixture to the dry flour mixture, stirring well to combine.

3. Heat a frying pan over high heat. Reduce heat to medium and add 1 tablespoon rice bran oil and swirl around. Ladle about 1/4 cup pancake batter (for large pancakes) into the middle of the pan. When surface around is covered with bubbles, flip and cook the other side.

4. Serve with Coconut Syrup: Simply combine 1/3 cup coconut milk with 1/3 cup maple syrup and stir well. You can adjust the syrup by adding more coconut milk or more syrup depending on how syrup-y or coconut-y you like it. You can also sprinkle with coconut palm sugar.

serves 3-4
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