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🥘 Ingredients

  • FOR THE PALM SUGAR SYRUP
  • 100g palm sugar
  • FOR THE BATTER
  • 100g plain flour
  • 50g rice flour
  • ½ tsp baking powder
  • 125ml coconut milk
  • 1 egg
  • TO COOK THE PANCAKES
  • 1 tbsp butter
  • Handful of fresh or dried coconut flakes
  • 30g white poppy seeds

👩‍🍳 Instructions

  1. Make the palm syrup by dissolving the palm sugar in 100ml of water in a pan set over the hob, stirring occasionally. Once boiling, allow it to simmer for a minute or 2 so it slightly thickens but does not become very thick. Set aside to cool for 5 minutes.Put all the batter ingredients in a bowl and whisk together well with half of the palm sugar syrup.To cook the pancakes, melt the butter in a non-stick frying pan set over a medium heat, then gently add a ladle of the batter to the pan (or 2–3, depending on the size of your pan). Immediately scatter a few coconut flakes and a pinch of poppy seeds on top of the pancake. Once the top is bubbling and the edges are starting to look cooked, flip over to cook the other side. Repeat until all the batter has been used up.Drizzle with the remaining syrup and eat!

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