10 Servings
1 t active dry yeast
1/2 c water (105-115 degrees,Warm
- to 1 c
1 c sugar
2 3/4 c rice flour
1/4 t cardamom, ground
1/4 c coconut milk, canned
1/2 c vegetable oil
1. In a small bowl, dissolve yeast in 1/2 cup warm water. Add a
pinch of sugar and set aside in a warm place for about 5 minutes or until yeast mixture foams.
2. In a large bowl, combine sugar, flour, and cardamom. Add coconut
milk and yeast mixture and stir. Mixture should have the consistency of pancake batter. If too thick, stir in water little by little until batter runs slowly from spoon.
3. Cover bowl with a towel (not terry cloth) and set aside in a warm
place for about 1 hour or until mixture nearly doubles in size.
4. Heat 1 tablespoon oil over medium- high heat for 1 minute.
5. Pour 1/2 cup of batter into pan and spread with a spoon to form a
pancake about the size of a saucer. Cover pan and cook for 1 to 2
minutes or until golden brown on bottom. Sprinkle pancake with a few drops of oil and turn over with a spatula. Cover and cook for another 1 to 2 minutes or until golden brown on other side. Repeat with remaining batter, adding more oil when necessary.
6. Serve hot.
Makes about 10 pancakes
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