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Pepper's Kanom Krok (Thai Coconut Pancakes)
  • SERVES: 10 (makes 50 pancakes)
  • PREP: 10 minutes
  • TOTAL TIME: 30 minutes

The sweet-and-savory pancakes are crispy on the outside and creamy on the inside.

For the batter:

  • 1 cup rice flour
  • ¼ cup cooked jasmine rice
  • ¼ cup full-fat coconut milk
  • ¼ cup unsweetened shredded coconut
  • 3 tablespoons light brown sugar
  • ½ teaspoon kosher salt

For the topping:

  • 1 cup full-fat coconut milk
  • 1 tablespoon tapioca starch or cornstarch
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt

To finish:

  • 8 scallions, finely chopped 
  • ½ cup canned corn kernels, drained
  • + melted coconut oil or vegetable oil, for cooking

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