I think it's safe to say that almost everyone likes pancake. It's hard to imagine not to like a pancake. A simple yet can be fulfilling and so very versatile in the making. With a basic batter, you can make it into thousands different flavor with a slight addition of different ingredient. The key is to experiment.
The whole week, my sister got this urge to make coconut pancake. Even went along with our dad to the wet market to buy fresh grated coconut for making the pancake. This evening, we've finally got to taste the much love coconut pancake. To go along with it, I make some anchovies sambal. Serve as breakfast or during tea time, it will never fail to satisfy your taste buds. I bet you'll make it again!
Coconut Pancake with Anchovies Sambal
(Lempeng Kelapa dengan Sambal Ikan Bilis)
Adapted from Dapur Tanpa Sempadan
2 cups fresh grated coconut
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
2 cups water
- Mix all ingredients. You will have a runny batter.
- On a medium high heat, melt a teaspoon of butter on a flat frying pan/non-stick pan. Take half cup of the batter and pour on the pan.
- Cook about 1 minute on each side, or until slightly brown. *I find it's tastier to have the pancake charred a bit. *
- Remove from heat and pile on a plate.
1/2 cup cleaned and washed anchovies
1 big yellow onion, thinly sliced
5 shallots, thinly sliced
3 garlic, thinly sliced
1 inch ginger, thinly sliced
2 Tbsp chili paste
1 Tbsp tamarind paste + 1 cup water
1 1/2 tsp salt
1 Tbsp sugar
- Heat about 3 tablespoon oil in a frying pan. Add in sliced onion, shallots, garlic and ginger. Saute everything until fragrant. Then add in chili paste. Stir and cook for about 2 minutes.
- Dilute the tamarind paste with water, pour into the pan. Add the anchovies, salt and sugar. Stir and cook until the water slightly reduced and the anchovies are cooked through.
- Taste, adjust accordingly if required. Turn off heat. Serve in a small bowl along side coconut pancakes.
Enjoy with a warm cup of honey tea! ^_^