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).
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.
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.
Coconut Pancakes https://devour.asia/coconut-pancakes/ May 28, 2020