Durian Pancake

Photo: Cuisine Paradise (Ellena)

Ingredients

100 grams Plain Flour

1/2 teaspoon Double Acting Baking Powder

200 milliliters Thick Coconut Milk/Fresh Milk

1 gram Egg, 60

70 grams Caster Sugar

of Salt

Filling:

200 grams Fresh Durian Pulp, seeds removed

Preparation

Sift plain flour and double acting baking powder together.

Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

Next add in remaining ingredients, mix well to form a smooth batter.

Set batter aside in the fridge for about 30 minutes.

Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)

Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depend on its thickness.

To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

Note:-

If using Fresh Milk, reduce the amount to 150 - 180ml and stir in slowly to achieve pancake batter consistency.

You can prepare the batter the night before and use it for breakfast with other fillings such as jam, honey, peanut butter and etc.