Burmese Coconut Pancakes

Ingredients

The Burmese Coconut Pancakes differ from the original American pancakes in terms of flavor profile and ingredients. While American pancakes are typically made with buttermilk and served with maple syrup, the Burmese version incorporates coconut milk, shredded coconut, and palm sugar for a tropical twist. Additionally, the use of turmeric gives the Burmese pancakes a vibrant golden color, adding to their visual appeal. We alse have the original recipe for American Pancakes, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (25g) shredded coconut 1/4 cup (25g) shredded coconut
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Coconut syrup, for serving Coconut syrup, for serving
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 6g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, shredded coconut, baking powder, turmeric, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, palm sugar, and water until the sugar is dissolved.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are fine.
4. 4.
   Heat a non-stick pan or griddle over medium heat and lightly grease with oil or butter.
5. 5.
   Pour 1/4 cup of the pancake batter onto the pan for each pancake.
6. 6.
   Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Serve the Burmese Coconut Pancakes warm, drizzled with coconut syrup and sprinkled with toasted coconut flakes.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for a more authentic Burmese flavor.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar taste.

Tips & Tricks

• For extra coconut flavor, you can add a few drops of coconut extract to the pancake batter.
• To make the pancakes even fluffier, separate the egg whites and beat them until stiff peaks form. Fold the beaten egg whites into the batter just before cooking.
• If you prefer a sweeter pancake, you can increase the amount of palm sugar or serve the pancakes with additional sweet toppings such as condensed milk or honey.

Serving advice

Serve the Burmese Coconut Pancakes warm, stacked on a plate. Drizzle them generously with coconut syrup and sprinkle toasted coconut flakes on top for an added crunch. Enjoy them with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, you can garnish the pancakes with a few fresh mint leaves or edible flowers. Serve them on a colorful plate or a traditional Burmese platter for an authentic touch.