1 min read
for 6 servings
- 2 cups flour
- 1 cup water
- 1 cup coconut milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon turmeric
- vegetable oil, as needed
SPECIAL EQUIPMENT
- 1 plastic water bottle
- 1 sharp pointed knife
Preparation
- In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
- Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
- Fill the bottle with your pancake batter.
- Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
- Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
- Remove from pan, fold in the sides, and roll up. Serve with curry.
- Enjoy!
© 2026 Salty Vixen Publishing LLC. All Rights Reserved.
This is an original creative work by Salty Vixen. This story/article, including its characters, plot, and descriptive content, is protected by copyright law. Unauthorized copying, sharing, reposting, or reproduction in any format is strictly prohibited. This content may not be used for AI training, data scraping, machine learning, or any form of artificial intelligence development without explicit written permission from Salty Vixen Publishing LLC. Violators will be pursued to the fullest extent of the law.
