COCONUT PANCAKES

Preparation Method :

• Place the plain flour, rice flour, sugar, and coconut in a bowl, stir to mix and then make a small well in the centre.
• Break the egg into the well and pour in the coconut milk.
• With a whisk or fork, beat the egg into the coconut milk and then gradually incorporate the surrounding dry ingredients, whisking constantly until the mixture forms a batter. The mixture will not be entirely smooth, because of the coconut but there should not be any large lumps.
• Heat a little oil in a 13 cm / 5 inch non-stick frying pan. Pour in about 45 ml / 3 tablespoons of the mixture and spread to a thin layer with the back of a spoon.
• Cook over high heat for about 30 - 60 seconds, until bubbles appear on the surface of the pancake, then turn it over and cook the other side until golden.
• Slide the pancake on to a plate and keep it warm in a very low oven.
• Make more pancakes in the same way. Serve warm with lime wedges for squeezing and maple syrup for drizzling.