I ate a lot of traditional pancakes in my youth; my mother used to make them for us. They were made from flour, eggs, sugar, milk, water and baking powder. This is the first time I have added coconut milk to my batter and the pancakes were delicious. They will certainly become a regular fixture in my breakfast menu.
Ingredients:
- 125 g all-purpose flour
- 35 g sugar
- 1/4 tsp salt
- 1 egg
- 1 cup santan
- 1/2 cup water
- 1 1/2 tsp baking powder
Method:
- Sieve all-purpose flour into a bowl.
- Add sugar and salt to the bowl. Mix well with a whisk.
- Break the egg into a bowl with santan and water. Stir.
- Add the egg mixture to the flour.
- Mix the ingredients into a smooth batter.
- Oil a non-stick pan with a piece of kitchen towel.
- Heat up the pan.
- Scoop a cup of batter into the centre of the pan.
- Swirl the pan in a circular manner to spread the batter.
- Cover the pan.
- When bubbles are seen on the batter, open the cover and flip the pancake to cook the other side.
- Transfer the pancake to a serving plate.