Pancakes with coconut milk

Step-by-step recipe:

Step 1:

Break the eggs into a bowl, add sugar, then beat with a whisk until smooth.

Step 2:

Gradually pour in the coconut milk, continuing to whisk – the dough should become smooth and lump-free.

Step 3:

Sift the flour into the dough and mix until it becomes smooth – it should be liquid, like sour cream.

Step 4:

Add vegetable oil and mix well again – this will make the pancakes more airy.

Step 5:

Heat a frying pan over medium heat and lightly oil it. Pour a portion of the batter into the pan, spreading it evenly, tilting the pan slightly.

Step 6:

Fry the pancake until the surface is bubbly and matte.

Step 7:

Carefully flip the pancake over with a wooden spatula and fry the other side until golden brown.

Step 8:

Place the finished pancake on a flat plate, covering it with a towel to keep it soft.

Step 9:

Repeat steps 5-9 until you run out of dough.

Step 10:

Serve the pancakes hot, with berries, fruit or chocolate sauce of your choice.

Cooking tips:

Use high-quality coconut milk without additives. It's best to choose thick, canned coconut milk—it will give your pancakes a rich flavor and a smooth texture.

Warm the coconut milk to room temperature. Cold milk can cause lumps when mixed with flour and make the batter less smooth.

Shake the can gently before opening. Coconut milk often separates—shake or stir to combine the liquid and solid parts.

Add a pinch of salt, even if you're making sweet pancakes. Salt will enhance the coconut aroma and balance the flavor, making it deeper and more harmonious.

Avoid using too much flour. The batter should be runny, like sour cream—too much flour will make the pancakes dense and rubbery, which is especially noticeable with the exotic coconut flavor.

Fry over medium heat and serve immediately. Coconut milk pancakes are especially delicious warm—serve them with tropical fruits, honey, berries, or coconut flakes for a richer flavor.