Monday 20 January 2014

Pocket Pancake

Yield: about 8 pieces of 10cm semi-circle pancake

100g all purpose flour
1/2 tsp double acting baking powder
200ml coconut cream
1 egg
60g fine sugar 
Pinch of salt

About 130g sweet coconut filling

1. Mix all purpose flour with double acting baking powder. Set aside.

2. In a mixing bowl, beat egg till frothy, about 1 minute. Add in sugar in three batches. Continue to beat at medium high speed for about 5 minutes, or till the egg mixture is thick and creamy.

3. Sieve in the flour mixture from (1) and blend well. Stop mixing when no flour can be seen

4. Add a pinch of salt.

5. Pour in the coconut cream and mix well.

6. Cover the batter and let it stand for about 30 minutes.

7. Preheat a non-stick pan in medium low heat. And lightly grease the pan.

8. When the pan is hot, pour 1 ladle of batter into the pan, and spread into an oval shape pancake. Close the lid to cook faster.

9. After about 2 to 3 minutes, when the bottom face of the pancake turns golden, flip the pancake to allow it to cook the top face briefly. 

10. After turning back the pancake, scoop a spoonful of filling onto the pancake.

12. Fold the pancake and seal the edge by pressing the edge with the tip of a spatula.

13. Serve hot :)

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