In Thailand coconut pancakes "Knoom krok "are a common street food and I'll enjoy them whenever I'm there. These pancake are cook in a special pan since I don't have the pan I used the normal pancake method. I love thick and fluffy coconut pancake. This recipe combine both coconut milk and desiccated coconut. Perfect for lazy Sunday Weekend breakfast - ENJOY
- 150g (1 cup) self-raising flour
- 45g (1/2 cup) desiccated coconut
- 2 tbs brown sugar
- 250ml (1 cup) coconut milk
- 2 eggs, lightly whisked
- Melted butter, to grease
- 20g butter
- Toasted flaked coconut
- White chocolate chips
- Preheat oven to 100°C. Combine the flour, coconut and sugar in a bowl and make a well in the centre. Whisk together the coconut milk and egg in a jug. Gradually add the egg mixture to the flour mixture, whisking constantly until smooth. Cover and set aside for 20 minutes to rest.
- Brush a large non-stick frying pan with a little of the melted butter to grease and heat over medium heat. Pour two 60ml (1/4-cup) quantities of batter into the pan, allowing room for spreading. Cook for 1 1/2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with foil. Place in oven to keep warm. Repeat, in 3 more batches, with remaining melted butter and batter, reheating the pan between batches.jug.
- Divide the pancakes among serving plates. Sprinkle with flaked coconut and serve with white chocolate chips.
Pancake kelapa ini cukup terkenal di Thailand. Dimasak menggunakan acuan khas, tapi saya cuma gunakan metod pancake biasa aje. Lemak sebab menggunakan santan dan kelapa parut. Kalau hendakkan impak yang lebih sedak boleh dibuat sos kelapa. Saya cuma gunakan maple sirap biasanya. Kalau belum memikirkan apa yang hendak dibuat di pagi minggu ini cubalah respi Knaom Krok - Pancake Kelapa Thai.
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