Khanom Krok Bai Toey (Pandan Coconut Pancakes)

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 1/2 cup Coconut Cream
• 1/4 cup Granulated Sugar
• 1 teaspoon Pandan Extract
• 1/4 teaspoon Salt
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 1 cup Coconut Milk, 1/2 cup Coconut Cream, 1/4 cup Granulated Sugar, 1 teaspoon Pandan Extract, and 1/4 teaspoon Salt until the mixture is completely smooth and there are no lumps.
2. 2Place a Khanom Krok pan over medium heat. Add the 2 tablespoons of Vegetable Oil to the pan, ensuring it coats the bottom of each well.
3. 3Carefully pour a small amount of the batter into each well of the heated and greased Khanom Krok pan, filling each about two-thirds full.
4. 4Cook for 2 to 3 minutes, or until you see the edges of the pancakes beginning to set and the bottoms turning a golden brown color.
5. 5Using a small spatula, gently loosen the edges of each pancake and carefully remove them from the pan. You will have small, half-moon shaped pancakes.
6. 6Take two of the half-moon pancake pieces and gently press them together to form a small, round pancake ball. Repeat this with the remaining pancake halves.
7. 7Serve the Khanom Krok Bai Toey warm.

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