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Under 30 min

Under 30 min

Ingredients

for 6 servings

  • 2 cups
    flour (250 g)
  • 1 cup
    water (235 mL)
  • 1 cup
    coconut milk (235 mL)
  • 2 eggs
  • 1 teaspoon
    salt
  • 1 teaspoon
    turmeric
  • vegetable oil, as needed

Special Equipment

  • 1 plastic water bottle
  • 1 sharp pointed knife
    Calories 320
    Fat 15g
    Carbs 37g
    Fiber 1g
    Sugar 0g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. 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.)
  2. Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
  3. Fill the bottle with your pancake batter.
  4. 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.
  5. Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
  6. Remove from pan, fold in the sides, and roll up. Serve with curry.
  7. Enjoy!
 

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