These lightly sweet, tender rice pancakes make a satisfying breakfast with some fruit or eggs, a welcome snack anytime, or eat them with a curry. Mix up the batter in 10 minutes, then give it a 2-hour rest.
In a small bowl warm the coconut milk to 110°F (43°C). If you don't have a thermometer this should feel warmer than body temperature, but not hot. Stir the sugar and yeast and allow the yeast to bloom for 5 minutes until foamy. Mix in the egg.
While the yeast is working, in a medium-large bowl, measure in the flours and salt. Pour in the yeast mixture and combine well. Begin adding the water starting with 1/4 cup. You are looking for a batter thinner than pancake batter, but it should not be watery.
Cover the bowl and leave it on the counter for 2 to 8 hours. The longer it sits the tangier it will be. Add more water or coconut milk if your batter is too thick to be pourable.
Heat a frying pan over medium-high heat. Add a teaspoon of ghee or oil, and wipe the excess off with a paper towel. When the pan is hot, turn down to slightly higher than medium. For larger crepe-sized pancakes ladle in a 1/2 cup of batter into the pan and immediately swirl the pan to spread out the batter into a larger thin circle. Cook for 2 minutes or until golden brown, then turn over for 30 seconds and then remove. Continue with the rest of the batter.
If you don't want to cook all of the batter, keep it covered in the refrigerator for a day or two. Rice pancakes can be made ahead and stored in a stack in the refrigerator. Microwave for a minute or two so you can carefully pry them apart. Alternatively, allow them to come to room temperature. Serve as a snack with chutney, honey, as breakfast with fruit, or with dinner to eat with curries.
Notes
Use dried coconut instead of coconut milk: To make coconut milk go to my coconut facts post.
Flours to use: If you want to make a gluten-free pancake, feel free to use your favorite gluten-free flour, buckwheat flour, or a mixture of flours.
Yeast vs. baking soda: I make rice pancakes with baking soda because some cooks use this leavening option. Compared with yeast, the batter wasn't near as light and bubbly. The pancakes were still good but I prefer using yeast.