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Thai Coconut Mini Pancakes
Asian · Baking

Thai Coconut Mini Pancakes

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🕐 35 min 👁 3 Channel post →

Delicate mini pancakes with coconut flavor, crispy edges, and a filling of corn and green onions.

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Method

1

For the base, mix rice flour, coconut milk, water, sugar, and salt. Whisk until you have a smooth, liquid batter and let it rest for 15 minutes.

2

For the coconut layer, combine coconut milk, rice flour, sugar, and salt. Whisk thoroughly until the mixture is completely smooth with no lumps.

3

Heat your special pan – a cast iron or aluminum form with small round indentations – and lightly oil each cell. Pour the base batter to about two-thirds of the way up each cell.

4

Once the edges start to set, gently add the coconut mixture on top. Place a few kernels of corn and a bit of chopped green onion in the center of each pancake.

5

Cover the pan with a lid and cook for 5–7 minutes over medium heat. The edges should turn golden and become slightly crispy, while the coconut center sets completely.

6

Carefully remove the pancakes with a wooden or silicone spatula. Serve while hot – this way the edges stay crispy while the center remains soft and creamy.

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