Free Online Recipes

Ingredients:

Batter:
25g rice flour
50g plain flour
½ tsp bicarbonate soda
25g sugar
pinch of salt
25ml thick coconut milk
50 ml water
oil for greasing the pan

filling:
½ cup caster sugar
½ cup roasted peanuts (finely ground)
½ cup margarine
½ cup cream corn (optional)

Method:

1. Sift flours and bicarbonate soda. In a mixing bowl, add sugar and salt.
2. Whisk in the coconut milk and water. Stir to make a smooth batter.
3. Rest batter for about 30 minutes, cover with a damp tea cloth. Alternatively you can also leave it overnight in the fridge.
4. Lightly grease the pancake pan over low fire. Ladle the batter to pan to form a thin layer. Cover and cook for 10 minutes over slow flame.
5. Sprinkle a tablespoon of sugar, roasted peanuts and covered for about 10 seconds. The sides would have been a little browned at the edges.
6. Drop a dollop of margarine onto the pancake and let it melt. Add cream corn (optional) and remove the pancake from the pan.
7. Fold it in half immediately. Serve hot.