Thai Coconut Pancakes with Sweet Corn

Ingredients

Instructions

1. 1 In a large mixing bowl, combine the coconut milk, beaten egg, and vegetable oil. Whisk until well blended.
2. 2 In another bowl, sift together the all-purpose flour, sugar, salt, and baking powder.
3. 3 Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
4. 4 Fold in the sweet corn kernels gently into the batter.
5. 5 Heat a non-stick skillet over medium heat and lightly grease with a little vegetable oil.
6. 6 Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
7. 7 Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. 8 Repeat with the remaining batter, adding more oil to the skillet as needed.
9. 9 Serve pancakes warm, topped with toasted shredded coconut and drizzled with honey or maple syrup.