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Print this Recipe    Rice Pancakes


1 tablespoon (approximately) active dry yeast
1/2 to 1 cup warm water (105 to 115 :F)
1 cup sugar
2 3/4 cups rice flour
1/4 teaspoon ground cardamom
1/4 cup canned coconut milk
1/2 cup vegetable oil

In a small bowl, dissolve yeast in 1/2 cup warm water. Add a pinch
of sugar and set aside in a warm place for about 5 minutes or until
yeast mixture foams.

In a large bowl, combine sugar, flour, and cardamom. Add coconut
milk and yeast mixture and stir. Mixture should have the consistency
of pancake batter. If too thick, stir in water little by little
until batter runs slowly from spoon.

Cover bowl with a towel (not terry cloth) and set aside in a warm
place for about 1 hour or until mixture nearly doubles in size.
Heat 1 tablespoon oil over medium-high heat for 1 minute.

Pour 1/2 cup of batter into pan and spread with a spoon to form a
pancake about the size of a saucer. Cover pan and cook for 1 to 2
minutes or until golden brown on bottom. Sprinkle pancake with a
few drops of oil and turn over with a spatula. Cover and cook for
another 1 to 2 minutes or until golden brown on other side. Repeat
with remaining batter, adding more oil when necessary. Serve hot.

Makes about 10 pancakes.


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