Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, desiccated coconut, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the coconut milk, water, egg, vanilla extract, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Sodium: 90mg
Sugar: 7g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Desiccated coconut can be substituted with shredded coconut.
- Granulated sugar can be substituted with brown sugar or honey.
- Coconut milk can be substituted with almond milk or regular milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chocolate chips or blueberries to the batter for a different flavor.
- Top with whipped cream and fresh fruit for a decadent breakfast or dessert.
Tips and tricks:
- Make sure to mix the wet and dry ingredients well to avoid lumps in the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes warm for the best taste.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh fruit and a sprinkle of powdered sugar.
Garnishes:
Fresh fruit, whipped cream, powdered sugar, or chopped nuts.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
Fresh fruit salad or a side of scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more water to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illness.
Food history:
Kemplang Coconut Pancakes are a traditional Indonesian breakfast dish.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve the pancakes warm with your favorite toppings.
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Region: Indonesian