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Devour.Asia

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You are here: Home / All Recipes / Coconut Pancakes

Coconut Pancakes

Connie Veneracion
Add a tropical Southeast Asian touch to your pancake batter by using coconut milk. Cook your coconut pancakes with sweet corn or scallions. Top with grated fresh coconut and toasted sesame seeds.
Stack of pancakes made with coconut milk and scallions topped with grated coconut and sesame seeds
Prep Time 10 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 50 mins
Course Breakfast, Snack
Cuisine Asian Fusion
Servings 8 pancakes

Equipment

  • silicone ring (optional)

Ingredients
  

  • 1 cup all-purpose flour (do not press into the measuring cup)
  • ½ teaspoon salt
  • 4 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 1 cup coconut milk
  • 4 tablespoons melted butter plus more for the pan
  • ½ cup fully cooked sweet corn kernels (see notes after the recipe) or ¼ cup finely sliced scallions
  • 1 cup grated fresh coconut
  • 1 tablespoon toasted sesame seeds (see notes after the recipe)
  • 1 tablespoon sugar

Instructions
 

  • Stir together the flour, salt, sugar and baking powder.
  • In a mixing bowl, lightly beat the egg and coconut milk.
  • Add the flour mixture and stir just until blended. DO NOT overmix.
  • Pour the melted butter and fold in.
  • Stir in the corn or scallions.
  • With the heat set to medium, preheat a thick-bottomed pan. If using a silicone ring, position at the center of the pan. Melt a pinch of butter at the center of the pan (or silicone ring).
    Process of making coconut pancake with scallions
  • Pour about ¼ cup pancake batter directly over the melted batter. Cook over medium heat for about 45 seconds then (remove the silicone ring) and flip the pancake. Cook for another 30 seconds. Repeat until all the batter has been cooked.
  • Toss the grated coconut, sesame seeds and sugar. Use as topping.

Notes

Canned corn kernels (not cream-style) may be substituted. Take care to drain very well though.
Black and white sesame seeds were used in this recipe. You can choose either. Tip: brown sesame seeds have the best flavor and aroma.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

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