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Coconut scallion pancakes

Coconut corn / scallion pancakes

Print Recipe
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.
Course Breakfast, Snack
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 50 minutes
Servings 8 pancakes
Author Connie Veneracion

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.