Coconut corn / scallion pancakes

The recipe is the same as my perfect fluffy pancakes from scratch except for the substitution of coconut milk for dairy milk. The garnish of freshly grated coconut, sugar and sesame seeds add the last layer of tropical Southeast Asian flavors.

But where do corn and scallion figure in this recipe? You mix the corn or scallions into the batter. Savory ingredients in a sweet cake. It works, I tell you.

Now, a few notes about cooking the pancakes. Of course, you may simply use a ladle to drop the batter into a greased hot pan. But this is a food blog so I decided that using a silicone ring mold would yield neater and prettier pancakes.

Using a ring mold is optional. But if you decide to use one, here’s a trick. Pour the batter into the mold then wait until the sides are able to hold shape before removing the ring. That way, when you flip the pancake, it will retain its height.

Coconut corn / scallion pancakes

Canned corn kernels (not cream-style) may be substituted. Take care to drain very well though.

Black and white sesame seeds were used in this recipe. You can choose either. Tip: brown sesame seeds have the best flavor and aroma.

Prep: 10 minutes mins

Cook: 10 minutes mins

Resting time 30 minutes mins

Total: 50 minutes mins

Servings: 8 pancakes

Course: Breakfast, Snack

Cuisine: Asian Fusion

Label: Coconut

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Equipment

• silicone ring optional

Ingredients

• 1 cup all-purpose flour (do not press into the measuring cup)
• ½ teaspoon salt
• 4 teaspoons sugar
• 2 teaspoons baking powder
• 1 large egg
• 1 cup coconut milk
• 4 tablespoons melted butter plus more for the pan
• ½ cup fully cooked sweet corn kernels or ¼ cup finely sliced scallions
• 1 cup grated fresh mature coconut
• 1 tablespoon toasted sesame seeds
• 1 tablespoon sugar

Instructions

• Stir together the flour, salt, sugar and baking powder.
• In a mixing bowl, lightly beat the egg and coconut milk.
• Add the flour mixture and stir just until blended. DO NOT overmix.
• Pour the melted butter and fold in.
• Stir in the corn or scallions.
• With the heat set to medium, preheat a thick-bottomed pan. If using a silicone ring, position at the center of the pan. Melt a pinch of butter at the center of the pan (or silicone ring).
• Pour about ¼ cup pancake batter directly over the melted batter. Cook over medium heat for about 45 seconds then (remove the silicone ring, if using) flip the pancake. Cook for another 30 seconds. Repeat until all the batter has been cooked.
• Toss the grated coconut, sesame seeds and sugar. Use as topping.

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