These green pretties are also very light and delicious. As I love experimenting in my kitchen this time I did it with pancakes by changing the liquid part of a batter and way of cooking. Actually I have got the inspiration from Malaysian Roti Jala (means “net bread”), snack usually served with curry dishes. They have special utensil for that – a soldered tin cup, looking like a cup with multiple outlets beneath. As I don’t have such one, I use normal plastic water bottle for my green pancakes 🥞.
Coconut matcha lace pancakes
Ingredients:
- 2 cups flour
- 1/8 cup sugar
- 1/8 cup vegetable oil
- 1 tsp matcha
- 3 eggs
- 1/8 tsp salt
- 1 package of vanilla sugar (7,5 g)
- 700 ml unsweetened coconut milk
Cooking method:
- In a jug, lightly beat together the coconut milk, sugar, eggs, salt and vanilla sugar until well blended.
- Sift the flour and matcha into a bowl. Form a well in the center with spoon.
- Pour a little of egg mixture into the well and start to whisk it in. Wait until each addition of the egg mixture has been incorporated before whisking in more. Then whisk in vegetable oil until the mixture is entirely smooth.
- Take a small water bottle. Make 3 small holes in a cap with a awl or knife. Fill the bottle with a batter, close a cap.
- Brush a big flat pan with a little oil. Place it over a medium-high flame and let the surface get hot. Dispense batter in even loops and allow to cook until bubbles form on the top. Flip and cook on other side for 20-30 seconds, then transfer to a plate and repeat the same with the rest of the batter.
- For serving fold the pancakes in an envelope For more sweetness fill the “envelope” with caramelized coconut or serve them with some white chocolate & coconut sauce.
