Recipe Courtesy of Asian Food Network
Coconut Pancakes with Gula Melaka Drizzle
Who doesn't love a good fluffy pancake! Pancake for breakfast, lunch, dinner, dessert, there's always space for pancakes. Adding a local twist to old fashion buttermilk pancakes, we have a Coconut Pancakes with Gula Melaka Drizzle recipe for you! The addition of coconut oil, coconut milk, and palm sugar ensures that there's a hint of coconut flavor in every bite. Drizzle Gula Melaka syrup at the end and sprinkle some sea salt if you like! Remember to serve the Coconut Pancakes hot too!
- Difficulty: Easy
- Preparation: 5 min
- Cook: 10 min
- Clean up: min
- Steps: 3 steps
- 8 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 8 Ingredients
- Preparation: 5 min
- Cook: 10 min
- Clean up: min
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Instructions
1. Mix pancake batter
In a mixing bowl, add flour, white sugar, 2 eggs, 2 eggs yolks, 4 tbsp coconut oil, ½ cup coconut milk and mix.
Gradually add warm water until the batter is smooth.
Beat egg whites until stiff and fold into the pancake flour mixture.
Taste batter, and add additional sugar if necessary.
2. Cook pancakes
In a non-stick pan, add in 1 tsp coconut oil or 1 tsp butter.
| Use organic extra-virgin coconut oil for the best quality and flavor.
When hot, ladle a ladle of the pancake mixture onto the pan.
Flip when bubbles appear on the top of the pancake.
Repeat until you run out of batter.
3. Cook gula melaka syrup
In a small pot, add gula melaka, ½ cup coconut milk and stir until melted. Set aside.
Garnish and Serve!
Stack pancakes and drizzle gula melaka syrup on top. Sprinkle with ½ tsp sea salt and serve hot.
