Serabi Solo (Coconut Pancakes)

Ingredients

• 1 cup Rice Flour
• 1/4 cup All-Purpose Flour
• 2 cups Coconut Milk
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1 large Egg

Instructions

1. 1In a large bowl, whisk together the 1 cup of Rice Flour, 1/4 cup of All-Purpose Flour, 1/4 cup of Sugar, and 1/4 teaspoon of Salt until well combined.
2. 2In a separate medium bowl, whisk the 1 large Egg and 2 cups of Coconut Milk together until the egg is fully incorporated into the coconut milk.
3. 3Gradually pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk until the batter is just combined and smooth. Be careful not to overmix; a few small lumps are okay.
4. 4Add the 1/2 teaspoon of Baking Powder to the batter and whisk gently until just incorporated. This will make the pancakes fluffy.
5. 5Heat a non-stick skillet or griddle over medium heat. The skillet is ready when a drop of water sizzles and evaporates quickly.
6. 6Pour 1/4 cup of batter onto the hot skillet for each pancake. You should be able to cook 2-3 pancakes at a time, depending on the size of your skillet.
7. 7Cook each pancake for 3 to 4 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancake and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through.
8. 8Remove the cooked pancakes from the skillet and serve them immediately while they are hot.

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