Serabi Solo (Coconut Pancakes)

Ingredients

• 1 cup Rice Flour
• 2 cups Coconut Milk (full-fat)
• 2 tablespoons Tapioca Flour
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 tablespoon Vegetable Oil (for greasing)

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

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour, 2 tablespoons of Tapioca Flour, 2 tablespoons of Sugar, and 1/4 teaspoon of Salt until well combined.
2. 2Gradually pour in the 2 cups of Coconut Milk while whisking continuously. Keep whisking until the batter is smooth and there are no lumps.
3. 3Stir in the 1 teaspoon of Vanilla Extract until it is evenly distributed throughout the batter.
4. 4Heat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with 1 tablespoon of Vegetable Oil.
5. 5Once the griddle is hot, pour approximately 1/4 cup of batter onto the surface for each pancake. Do not overcrowd the pan.
6. 6Cook each pancake for 2 to 3 minutes on the first side, or until small bubbles start to form 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 golden brown and cooked through.
7. 7Remove the cooked pancakes from the griddle and serve warm.

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