How to Make Coconut Milk Soup Thai

Coconut Milk Pancake

Cook over medium heat until mushrooms are tender, 15 to 20 minutes.

Recipe Summary Coconut Milk Pancake

This recipe creates a thick fluffy pancake. Top them off with your favorite syrup, toasted coconut, whipped cream, or berries for a delectable start to the day.

Ingredients | Coconut Milk Soup Thai

1 ¼ cups all-purpose flour

1 ½ tablespoons white sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 (14 ounce) can coconut milk, well shaken

1 egg, beaten

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions

Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into the flour mixture just until batter is combined.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Info | Coconut Milk Soup Thai

prep: 10 mins cook: 5 mins total: 15 mins Servings: 8 Yield: 8 servings

TAG : Coconut Milk Pancake

Breakfast and Brunch, Pancake Recipes,