Thai Coconut Pancakes with Sweet Corn

Ingredients

• 1 cups coconut milk
• 1 cup all-purpose flour, sifted
• 1 cup sweet corn kernels, fresh or canned
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoons baking powder
• 1 large egg, beaten
• 2 tablespoons vegetable oil

• 1 cup shredded coconut, toasted
• 2 tablespoons honey, or maple syrup

Method

1. 01
   In a large mixing bowl, combine the coconut milk, beaten egg, and vegetable oil. Whisk until well blended.
2. 02
   In another bowl, sift together the all-purpose flour, sugar, salt, and baking powder.
3. 03
   Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
4. 04
   Fold in the sweet corn kernels gently into the batter.
5. 05
   Heat a non-stick skillet over medium heat and lightly grease with a little vegetable oil.
6. 06
   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. 07
   Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. 08
   Repeat with the remaining batter, adding more oil to the skillet as needed.
9. 09
   Serve pancakes warm, topped with toasted shredded coconut and drizzled with honey or maple syrup.