Eritrean-style Sweet Coconut Pancakes

Ingredients

While the original Khanom Tokyo is a Thai dessert made with rice flour and coconut cream, this Eritrean adaptation incorporates Eritrean flavors and ingredients. The addition of cardamom and cinnamon infuses the pancakes with warm and aromatic notes, which are commonly used in Eritrean cuisine. The use of honey as a sweetener is also influenced by Eritrean culinary traditions. We alse have the original recipe for Khanom Tokyo, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk, all-purpose flour, sugar, cardamom, cinnamon, salt, and baking powder. Mix well until a smooth batter forms.
2. 2.
   Gradually add water to the batter, stirring continuously, until the batter reaches a pourable consistency.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
4. 4.
   Pour a ladleful of the batter onto the pan, spreading it into a circular shape.
5. 5.
   Cook the pancake until bubbles form on the surface and the edges turn golden brown. Flip the pancake and cook the other side until golden brown as well.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the pancakes warm, drizzled with honey.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Cardamom — Use freshly ground cardamom for the best flavor. Crush the cardamom pods and remove the seeds, then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a richer coconut flavor, use coconut cream instead of coconut milk.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Serve the pancakes with a sprinkle of toasted coconut flakes for added texture and flavor.
• Experiment with different toppings such as fresh fruits or a dollop of whipped cream.
• If you prefer a thinner pancake, add a little more water to the batter.

Serving advice

Serve the Eritrean-style Sweet Coconut Pancakes warm, drizzled with honey. They can be enjoyed as a delightful breakfast or brunch dish, or even as a sweet dessert.

Presentation advice

Stack the pancakes on a plate and drizzle honey generously over them. Garnish with a sprinkle of toasted coconut flakes and a dusting of ground cinnamon for an appealing presentation.