Ingredients
6
6 servings
- •2 cups flour
- •1 cup water
- •1 cup coconut milk
- •2 eggs
- •1 teaspoon salt
- •1 teaspoon turmeric
- •vegetable oil, as needed
- •1 plastic water bottle
- •1 sharp pointed knife
Instructions
- 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.)
- Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
- Fill the bottle with your pancake batter.
- 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.
- Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
- Remove from pan, fold in the sides, and roll up. Serve with curry.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 319
- Carbohydrate: 39g
- Fat: 14g
- Fiber: 2g
- Protein: 8g
- Sugar: 2g
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