Ingredients
for 6 servings
- 2 cups flour (250 g)
- 1 cup water (240 mL)
- 1 cup coconut milk (240 mL)
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon turmeric
- vegetable oil, as needed
Special Equipment
- 1 plastic water bottle
- 1 sharp pointed knife
Nutrition Info
- Calories 319
- Fat 14g
- Carbs 39g
- Fiber 2g
- Sugar 2g
- Protein 8g
Estimated values based on one serving size.
Preparation
- In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
- Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
- Fill the bottle with your pancake batter.
- Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
- Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
- Remove from pan, fold in the sides, and roll up. Serve with curry.
- Enjoy!
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