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Coconut rice pancakes

Light and fluffy coconut rice pancakes make the perfect breakfast or brunch dish, especially when served with indulgent homemade coconut syrup and topped with fresh bananas.
Coconut rice pancakesWoman's Day
18 Item
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40M

Ingredients

Coconut syrup

Method

1.In a bowl, combine rice, eggs, coconut milk, shredded coconut and sugar. Sift in combined flour, baking powder and salt. Stir to a batter.
2.To make coconut syrup; in at small saucepan, combine milk and sugar. Stir over medium heat until sugar dissolves. Blend in cornflour mixture. Bring to boil. Reduce heat to low and simmer for 3 minutes, stirring.
3.Heat frying pan on medium. Brush with butter. Add heaped tablespoonfuls of batter in 3 batches. Cook 2-3 minutes each side, until golden brown. Serve topped with banana, syrup and coconut.

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