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Coconut Pancakes

These light pancakes are a favourite sweet, street food sold by the hawkers in Bangkok.

Prep: 5 mins
Cook: 5 mins
Serves: 4
    • 75g plain flour
    • 60ml rice flour
    • 45ml caster sugar
    • 50g desiccated coconut, for decoration
    • 1 egg
    • 275ml Blue Dragon Coconut Milk
    • Some vegetable oil, for frying
    • Some lime wedges and honey, to serve
    1. Place the plain flour, rice flour, sugar and coconut in a bowl, stir to mix and make a small well in the centre.
    2. Break in the egg and pour in the Coconut Milk.
    3. Whisk together until a batter is formed (there may be a few small lumps because of the coconut pieces).
    4. In a frying pan, heat a little oil until it starts to smoke.
    5. Then add 3 tbsp. mixture to the pan and spread into an even circle with the back of a spoon.
    6. Cook for 30 seconds or until bubbles appear on the surface of the pancake. The turn it over and repeat until golden.
    7. Serve with lime wedges and honey.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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