Material:
Pancake
200 grams of wheat flour
1 teaspoon baking powder
300 cc coconut milk from ¼ coconut
50 cc water suji or pandan leaves
1 egg
¼ teaspoon salt
Vegetable oil to spread
Syrup of palm sugar sauce
500 cc coconut milk from 1 coconut
1 tablespoon granulated sugar
1 teaspoon salt
1 sheet of pandan leaf
HOW TO MAKE
Sift flour and baking powder.
Beat eggs and salt until foamy and then enter the coconut milk and water suji leaves, stir until smooth.
Pour the egg mixture into the flour and baking powder mixture little by little, knead until smooth and fluffy.
Rest for 1-2 hours.
Heat a pancake griddle (small pan), basting with oil. Pour 3-4 tablespoons batter. Wait until the pancake surface pores appear, then closed. Cook until done. Remove from skillet.
Repeat this process until the dough runs out.
Ready to serve with the sauce. Syrup of palm sugar sauce Boil all ingredients, stirring so that milk is not broken, remove and let cool.
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