Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 2 eggs
- 1 cup coconut milk
- 1/4 cup water
- 1/4 cup shredded coconut
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the eggs, coconut milk, and water to the bowl and whisk until smooth.
3. Stir in the shredded coconut.
4. Heat a non-stick skillet over medium heat and add the vegetable oil.
5. Pour 1/4 cup of the batter onto the skillet and cook until the edges start to dry and the bottom is golden brown.
6. Flip the pannenkoek and cook until the other side is golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 pannenkoek
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Coconut milk can be substituted with almond milk or soy milk.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add sliced bananas or berries to the batter before cooking.
- Top with whipped cream or yogurt and more shredded coconut.
- Drizzle with chocolate sauce or caramel sauce.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to prevent sticking.
- Use a spatula to gently flip the pannenkoek to avoid breaking it.
- Keep the cooked pannenkoek warm in a low oven until ready to serve.
Storage instructions:
Store leftover pannenkoek in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until warm.
Presentation ideas:
Stack the pannenkoek on a plate and top with whipped cream and shredded coconut.
Garnishes:
Whipped cream, shredded coconut, sliced bananas, berries, chocolate sauce, caramel sauce.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or bacon.
Troubleshooting advice:
- If the pannenkoek is sticking to the skillet, add more oil to the pan.
- If the batter is too thick, add more water or milk to thin it out.
- If the pannenkoek is not cooking evenly, adjust the heat of the skillet.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Pannenkoek is a Dutch pancake that is typically served for breakfast or lunch.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve warm with your favorite toppings.
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Region: Dutch