Thursday, November 6, 2008

Thai Coconut Pancakes with Lime and Maple Syrup

We're planning another trek. Bob and I'll be heading back to Asia in February - Thailand, Cambodia, Vietnam and Laos - and excited just begins to describe the way I feel. I'm getting restless again and my gypsy soul needs one last adventure to rein it in. I'm less rooted to place and things than most. What's important to me can be taken by the hand or tucked in the corners of memory to age like fine wine, so I have an open arms approach to the sights and sounds and tastes of unfamiliar places. I move and travel easily, am comfortable wherever I'm dropped and if Bob is with me I am home; it's been that way for nearly fifty years. I know that I've been blessed. As departure date approaches I moderate our diet so our palates will be ready for the street food of these countries. I gradually increase spice and heat and desserts, when we have them, become sweeter. With any luck we'll be set to eat our way through Asia like seasoned pros. These pancakes are sold by street vendors in Thailand as snacks, but they also make a great dessert for family and close friends. Maple syrup is not indigenous to Thailand, but how can you have pancakes without syrup? The maple-lime combination is one you don't want to miss. I use it here as a dessert sauce, but it can also be used in more savory dishes. One bite and your taste buds will be singing.

Thai Coconut Pancakes with Lime and Maple Syrup

3/4 cups all-purpose flour
1/4 cup rice flour (cornstarch may be substituted)
1/2 teaspoon salt
1/4 cup granulated sugar
2/3 cup dried, unsweetened shredded coconut
1 large egg
1 to 1-1/2 cups coconut milk
Vegetable oil for frying
1/2 cup pure maple syrup
Zest and juice of 1 lime + additional zest and lime wedges for garnish

1) Sift all-purpose flour, rice flour, sugar, and salt into a medium bowl. Stir in coconut. Make a well in the center. Place egg and 1 cup coconut milk in well; whisk until mixture forms a batter, using additional milk to thin to desired consistency.
2) Preheat an electric griddle to 350 to 375 degrees F. Brush griddle with oil. Using a 1/4 cup measure, scoop a scant 1/4 cup batter onto grill, Smooth surface with back of spoon and cook until bubbles appear on the surface. Turn and cook until other side is golden. Repeat. Keep warm.
3) Warm maple syrup, zest of 1 lime and 1 tablespoon fresh lime juice in a small sauce pan. Pour into a 1/2 cup pitcher.
4) Arrange pancakes on a serving platter. Drizzle lightly with syrup. Sprinkle additional lime zest over pancakes. Garnish with lime wedges. Pass remaining syrup at the table. Yield: 6 to 8 pancakes.


Veronica said...

What a fabulous sounding flavor combination. How exciting that you'll be taking such a great trip soon!

Anonymous said...

These sound wonderful and completely different from the run of the mill pancakes.

Congrats on winning your state for NCCC! (I think I've got the right Mary?)

Cathy said...

Yum, your maple-lime syrup sounds wonderful. I can imagine that you are so excited about your upcoming adventure. We need one every once in awhile to refresh our souls. My daughter and I are heading to France, Belgium and Holland in April. Can't wait.

Mary Bergfeld said...

Good morning gals! Lorie, my congratulations to you as well. I am that Mary. I hope we'll get to meet in May.

Martha said...

We both love Thai food and my husband has traveled through all of those countries when he was a young man. We are hoping that he will be able to take a walk down memory lane someday with me in tow -- to show me sights and sounds and tastes of his youth.


Anonymous said...

Have a FABULOUS trip, Mary! I too have a gypsy soul and thankfully some good traveling companions. I look forward to hearing about your travels.

I'm gathering from the comments that you have created yet another winning recipe and there's another cooking contest in your future? Do tell!

(Your chicken persillade is still a winner here...)

Mary Bergfeld said...

Yes, Carolyn. I'm the Oregon state finalist in the National Chicken Cooking Contest. I still have to make it through the regionals, and even if that doesn't happen this recognition has warmed my heart. Keep your fingers crossed and pour libations to the gods, but no breath holding. What will be, will be. Hugs...Mary

Barbara said...

Mary, I envy your planned trip to Asia. I know you will come back with many recipes to share.
By the way, a big congratulation on winning state in NCCC. Hope you make it to the regionals...San Antonio is waiting for you.

Peter M said...

Wonderful fusion of flavours here. The lime and maple combo against coconut, sweet!

The Inexperienced Foodie said...

wow what a great idea for a dessert.

Anonymous said...

I love Asian. I have very fond memories of Chiang Mai. My sister, mother, and I traveled all over and had so much fun! I hope you'll still blog while you are there, if possible.

Mary Bergfeld said...

Candy, I do plan to blog but I'll rely heavily on scheduled release posts. The areas we are going to are remote and service can be spotty. We'll play it as it lays, but 5 weeks is too long to be away from a new blog - hence at least some scheduled releases.

dp said...

Boy am I jealous! I haven't been back to Thailand for 8 years. We're hoping soon.

Those pancakes sound delicious. something right up my alley, as coconut is my favorite in desserts. You may also try sweetened condensed milk as a topping.

Related Posts with Thumbnails