| Recipe Name | Lime coconut pancakes |
| Recipe Description | Thai recipe |
| Instructions | Sift together flours, salt & turnmeric and slowly add coconut |
| milk & egg, beating to get rid of lumps. Whisk in lime juice & |
| enough water to achieve a consistency between single/double |
| cream. |
| Sieve batter, stir in remaining ingredients and refridgerate for |
| 1-2 hours (to give a lighter pancake). |
| When ready to cook, put pan over medium low heat,stir the |
| batter (from time to time repeat) & pour a small ladleful (2tbs) |
| into the pan, smearing it into as thin a circle as possible. |
| After about 35 seconds the batter will be dry on top and the |
| edges starting to crisp. Loosen pancake with a knife, flip and |
| cook for another minute. Lift out, curl gently, spotty side out |
| and cool on a rack. |
| To reheat (if do the above the day before), lay pancakes in one |
| layer on a rack/pan and place for about 5 mins in preheated |
| oven 220C/ 424F/ mk7. Careful they don't brown ! |
| Utensils | Heavy non-stick frying pan |
| Food Category | Appetiser |
| Vegetarian |
| Source |
| Time to Prepare | 1 hour |
| Number of Servings | 6 |
| 20 January 1999 | Page 10 of 19 |