Serves     Makes 6 – 8 pancakes

Ingredients

Prep time: 15 minutes, Rest time: 45 minutes

Ingredients:
1 ¼ cups rice flour
1 13.5 ounce can of unsweetened coconut milk
1 teaspoon instant active dry yeast
2 ½ tablespoons sugar
2 tablespoons grated fresh or shredded coconut
¼ teaspoons cardamom powder
2 tablespoons butter, divided
Cut mango or pineapple or nuts to garnish

Equipment:
Skillet
Mixing bowl

Directions

Combine the rice flour and coconut milk and mix well, ensuring there are no lumps. Add the sugar and active yeast and stir. Cover the bowl and set aside for about 45 minutes to an hour. The batter should be a little bubbly.

Mix in the grated coconut and cardamom powder.

Set the skillet on medium high heat. When the skillet is hot, add a little butter to grease the skillet. When the butter melts, swirl to coat the bottom of the skillet.

Add about ¼ cup of batter and allow it cook until the edges get golden and crispy. Flip it over and allow to cook. Remove from the skillet and repeat with remaining batter, adding butter to grease the skillet between each pancake.

Serve hot topped with fresh fruit like mango or pineapple and drizzled with honey.

Country:
Kenya


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon