Coconut pancakes
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.