Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg
- 1/4 cup selai serikaya (coconut jam)
- 1/4 cup shredded coconut
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together coconut milk, water, and egg.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Add selai serikaya and shredded coconut to the batter and mix well.
5. Heat a non-stick skillet or griddle over medium heat.
6. Add 1 tablespoon of vegetable oil to the skillet.
7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
8. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
9. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
10. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Sodium: 100mg
Sugar: 9g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Granulated sugar can be substituted with honey or maple syrup for a healthier version.
- Coconut milk can be substituted with almond milk or soy milk for a vegan version.
- Selai serikaya can be substituted with any other jam or spread of your choice.
Variations:
- Add sliced bananas or strawberries to the batter for a fruity twist.
- Top the pancakes with whipped cream or ice cream for a decadent dessert.
- Use chocolate chips instead of shredded coconut for a chocolatey version.
Tips and tricks:
- Make sure to mix the batter until just combined to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a low-temperature oven while cooking the remaining batter.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster or microwave until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional selai serikaya or syrup. Top with shredded coconut and fresh fruit.
Garnishes:
Shredded coconut, fresh fruit, whipped cream, or chocolate chips.
Pairings:
Serve with a cup of coffee or tea for breakfast or as a dessert.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Selai serikaya is a traditional Indonesian coconut jam made from coconut milk and sugar.
Flavor profiles:
Sweet, coconutty, and slightly nutty.
Serving suggestions:
Serve the pancakes warm with your favorite toppings.
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Region: Malaysian