Coconut Pancakes
(Kanom Kluk — Thailand)

Yield: 18 pancakes

Ingredients

• 1 cup rice flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 3/4 cup shredded coconut
• Vegetable oil
• Red and green food coloring
• Sweetened condensed milk
• Shredded coconut

Instructions

1. Beat flour, sugar, salt, coconut milk and eggs in medium-size bowl until smooth.
2. Stir in 3/4 cup coconut.
3. Divide batter equally among 3 bowls.
4. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted.
5. Lightly oil an 8 inch nonstick skillet; heat until hot.
6. For each pancake, pour scant 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom.
7. Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
8. Roll up pancake, and place on heatproof platter; keep warm.
9. Drizzle with sweetened condensed milk and sprinkle with coconut.