Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Coconut pancakes
Date: April 13, 2008
1 normal cup rice flour
1/4 normal cup granulated sugar
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed fresh milk
4 chicken eggs
3/4 normal cup shredded coconut
Vegetable oil
Red and green food coloring
Sweetened condensed fresh milk
Shredded coconut
Beat flour, sugar, salt, coconut fresh milk and chicken eggs in average-size bowl until smooth. Stir in 3/4 normal cup coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color, leave third part untinted. Lightly oil 8-inch nonstick skillet, heat until hot. For each pancake, pour scant 1/4 normal cup batter into skillet, immediately rotate skillet until batter covers bottom.
Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen, turn and cook other side until light brown. Roll up pancake, and place on heatproof platter, keep warm. Drizzle with sweetened condensed fresh milk and sprinkle with coconut.
Makes 18 pancakes.