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Coconut Pancakes (Kanom Kluk — Thailand)
1 cup rice flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
4 eggs
3/4 cup shredded coconut
Vegetable oil
Red and green food coloring
Sweetened condensed milk
Shredded coconut
Beat flour, sugar, salt, coconut milk and eggs in medium-size bowl until smooth. Stir in 3/4 cup coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted. Lightly oil 8-inch nonstick skillet; heat until hot. For each pancake, pour scant 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom.
Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Roll up pancake, and place on heatproof platter; keep warm. Drizzle with sweetened condensed milk and sprinkle with coconut.
Makes 18 pancakes.
