Did someone say Pancakes?

CRÊPES, PANCAKES, DUTCH BABIES...CALL THEM WHAT YOU WILL, BUT AT THE END OF THE DAY YOU WILL BE WOLFING THEM DOWN BY THE STOVE! HERE ARE ANISHA MISTRY’S TOP RECIPES TO LIVEN UP PANCAKE DAY


COCONUT ROTI JALA RECIPE (MALAYSIAN NET PANCAKES)

These pancakes are seriously soft and very delicate. They are perfect for dipping into sauces when rolled up like a swiss roll or simply by stuffing your Asian stews and curries inside.

 

Serves 2

 


Ingredients:

• 50 ml thick coconut milk
• 300 ml water
• 150g plain flour
• 1 large egg
• ½ tsp turmeric powder
• 1 tbsp cooking oil + extra for greasing the pan


Method:

1. Blend the coconut milk, water, plain flour, coconut flour, cooking oil and turmeric powder with a blender or hand held whisk until the batter is silky smooth.

2. Strain the batter through a fine sieve into a jug to remove all lumps.

3. Once the batter is sieved, pour into a squeeze bottle (or jar/pot with a thin spout).

4. In a non-stick pan or griddle, drizzle a little of the cooking oil (on a low heat). Wipe away the excess oil with a paper towel so the batter doesn’t burn or brown by the excess oil.

5. Working quickly, squeeze the bottle (or pour if using a jar or pot) to create net-like strips on the pan.

6. Let the crêpe cook and firm up, for about 1 – 2 mins. Make sure the bottom does not burn or the crêpe will break when you fold it. Lift the crêpe up with a spatula and transfer to a large plate, set aside to cool and continue with the remaining batter.

7. Fold the two sides of the crêpes into triangle quarters and serve with your favourite curry and enjoy!


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