Pancakes with coconut milk are delicious and fragrant homemade cakes. For the dough, you can use less concentrated milk and then it does not need to be diluted. And if you have coconut milk concentrate in a tin can, it is better to pour one part of water into two parts of milk.
Ingredients
- Coconut milk - 300 ml
- Flour (wheat) – 70 g
- Chicken eggs - 2 pieces
- Sugar - 2 tbsp.l .
- Salt - 1 pinch
- Vegetable oil - 30 ml
Step-by-step cooking recipe
In a bowl, beat a couple of eggs and add sugar and salt. If desired, you can pour in vanilla extract, and also add ground cinnamon.
Pour in half the milk and add the sifted wheat flour. Stir intensively until a homogeneous thick dough is obtained.
Pour in the vegetable oil and mix everything well.
Pour in the remaining milk and bring the pancake batter to the desired thickness. Let stand for 10 minutes.
Grease a hot frying pan with oil, pour out a little dough and spread it over the entire surface of the pan. Fry for 2-3 minutes on one side and a minute and a half on the other.
Fold the pancakes in four or roll them into tubes. Serve with jam or any other additive as desired.
