1. Net Pancakes
for 6 servings
2 cups flour
1 cup water
1 cup coconut milk
1 teaspoon salt
1 teaspoon turmeric
vegetable oil, as needed
1 plastic water bottle
1 sharp pointed knife
- In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
- Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
- Fill the bottle with your pancake batter.
- Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
- Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
- Remove from pan, fold in the sides, and roll up. Serve with curry.
2. German Pancake
for 6 servings
1 ½ tablespoons sugar
1 pinch salt
¾ cup milk, warm
2 teaspoons vanilla
¾ cup flour
1 tablespoon butter, melted
2 tablespoons butter
strawberry, sliced, as desired
powdered sugar, as desired
- Preheat oven to 400°F (205°C).
- Combine the eggs, sugar, salt, warm milk, vanilla, flour and melted butter in a blender or processor until smooth.
- Melt 2 Tbsp. butter in a skillet. Pour the batter into the skillet.
- Transfer skillet to the oven and bake at 400°F (205°C) for 25-30 minutes.
- Remove from skillet and let cool slightly on wire rack.
- Powder with sugar and serve with sliced strawberries.
3. Fluffy Japanese Pancakes
for 4 servings
2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
butter, to serve
syrup, to serve
assorted berry, to serve
- Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
- Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!