Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/2 cup water
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, shredded coconut, sugar, baking powder, and salt.
2. In another bowl, whisk together the coconut milk, water, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat. Grease the skillet with a little bit of butter or cooking spray.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
6. Flip the pancake and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 160
Fat: 7g
Carbohydrates: 21g
Protein: 3g
Sodium: 220mg
Sugar: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have shredded coconut, you can use desiccated coconut or coconut flakes.
- You can use almond milk or soy milk instead of coconut milk for a dairy-free option.
- You can use vegetable oil instead of melted butter for a vegan option.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
- Top the pancakes with sliced bananas, berries, or whipped cream.
- Make savory pancakes by omitting the sugar and adding chopped herbs, cheese, or cooked bacon to the batter.
Tips and tricks:
- Do not overmix the batter as it can make the pancakes tough.
- Grease the skillet with a little bit of butter or cooking spray before cooking each pancake to prevent sticking.
- Keep the cooked pancakes warm in a low oven until ready to serve.
- Serve the pancakes with a drizzle of honey or maple syrup for extra sweetness.
Storage instructions:
Store the 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 for a few minutes until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with honey or maple syrup. Garnish with shredded coconut or fresh fruit.
Garnishes:
Shredded coconut, fresh fruit, honey, maple syrup, whipped cream.
Pairings:
Serve the pancakes with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little bit more water or milk to the batter.
- If the pancakes are too thin, add a little bit more flour to the batter.
- If the pancakes are sticking to the skillet, make sure the skillet is properly greased.
Food safety advice:
Make sure to cook the pancakes thoroughly until golden brown and the center is cooked through.
Food history:
Coconut pancakes are a popular breakfast dish in Southeast Asia, particularly in Indonesia and Malaysia.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve the pancakes warm with your favorite toppings and sides.
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Region: Indonesian