For breakfast, lunch, or dinner. These are the best pancakes I have ever had.
My dad would make them camping with a pancake mix and using coconut milk instead of regular milk and added bananas into the mix as well. He was told about the recipe in a cooking class and they were called Malaysian Pancakes.
Try them with syrup and butter, or even jam.
I like making them from scratch, so here you go.
2 1/4 cups flour
1 tbsp + 1 1/2 tsp baking powder
1 teaspoon salt
1 tbsp + 1 1/2 tsp white sugar
1 can coconut milk (400 ml)
3 tbsp vegetable oil
2 bananas, mashed
In a large bowl, mix flour, baking powder, salt and sugar. In a separate bowl, mix coconut milk, eggs, oil, and mashed bananas. Add to flour mixture and stir until combined.
Heat a lightly oiled frying pan over medium high heat or an electric frying pan to 375 degrees. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.