Coconut Rice Pancakes with Palm Sugar Syrup

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 2 tbsp Sugar
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Palm sugar
• 1/4 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, add the 1 cup of rice flour, 1 cup of coconut milk, 2 tablespoons of sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk everything together until the batter is completely smooth and no lumps remain.
2. 2Place a non-stick griddle or skillet over medium heat. Allow it to heat up for about 2-3 minutes. Once hot, lightly grease the cooking surface. If you don't have cooking spray, you can use a tiny bit of coconut oil or vegetable oil on a paper towel to wipe the surface.
3. 3Pour approximately 1/4 cup of the batter onto the heated griddle for each pancake. Cook for 2 to 3 minutes on the first side, or until you see small bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until both sides are golden brown and cooked through.
4. 4While the pancakes are cooking, prepare the palm sugar syrup. In a small saucepan, combine the 1/2 cup of palm sugar and 1/4 cup of water. Place the saucepan over medium heat.
5. 5Stir the palm sugar and water mixture constantly until the 1/2 cup of palm sugar is completely dissolved. Continue to heat and stir for another 1-2 minutes, until the syrup has thickened slightly. It should coat the back of a spoon.
6. 6Once the pancakes are cooked and the syrup is ready, serve the pancakes immediately. Drizzle the warm palm sugar syrup generously over the stack of pancakes.

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