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Print this Recipe    Coconut Pancakes

Coconut Pancakes (Kanom Kluk)

2 cups coconut milk
1 1/2 cups rice flour
3 eggs, beaten
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup sweetened, flaked coconut
red and green food coloring (optional)
vegetable oil for frying
1/4 cup sweetened, flaked coconut for garnish

Beat coconut milk, rice flour, eggs, sugar, and salt into a thin
batter. Fold in the 1/2 cup coconut. If coloring, divide mixture
equally into 3 bowls; tinting one batch pale green (about 6 drops),
one batch pink (6 drops), and one left uncolored.

Wipe a small 6" omelet or pancake pan with a paper towel soaked in
oil, and heat the pan over moderate heat. Pour in just enough
batter to coat the bottom of the pan when rotated. Cook until
bottom is flecked with pale brown. Flip the pancake and cook
briefly on the other side. With a spatula, roll up the pancake
and slide onto a warm platter. Keep warm in a 250 F oven.

Repeat until all the mixtures are used up, stacking the pancakes
according to color. (Or not). Sprinkle with the 1/4 cup coconut
and serve while warm.

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