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coconut Pancakes (kanom Kluk — Thailand) 1 Cup Rice Flour
1/4 Cup Granulated Sugar
1/2 Teaspoon Salt
1 (14 Ounce) Can Sweetened Condensed Milk
4 Eggs
3/4 Cup Shredded Coconut
vegetable Oil
red And Green Food Coloring
sweetened Condensed Milk
shredded Coconut beat Flour, Sugar, Salt, Coconut Milk And Eggs In Medium-size Bowl Until Smooth. Stir In 3/4 Cup Coconut. Divide Batter Equally Among 3 Bowls. Tint One Part Of Batter Pale Pink With Red Food Color, And One Part Pale Green With Green Food Color; Leave Third Part Untinted. Lightly Oil 8-inch Nonstick Skillet; Heat Until Hot. For Each Pancake, Pour Scant 1/4 Cup Batter Into Skillet; Immediately Rotate Skillet Until Batter Covers Bottom. cook Until Top Is Almost Dry And Bottom Is Light Brown. Run Wide Spatula Around Edge To Loosen; Turn And Cook Other Side Until Light Brown. Roll Up Pancake, And Place On Heatproof Platter; Keep Warm. Drizzle With Sweetened Condensed Milk And Sprinkle With Coconut. makes 18 Pancakes. |
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