Ingredients:

1. Wheat flour 1/2 cup
2. Baking powder 1 tbsp
3. Egg 3 (beaten)
4. Sugar 1/2 cup (ground)
5. Salt 1/8 tsp
6. Sweet coconut milk 1 cup
7. Lemon juice 1 tbsp
8. Dry coconut 1/2 cup (shredded)
9. Butter 1/2 cup

Procedure:

Sift flour, baking powder, salt and sugar in a bowl.
In a sauce pan heat the coconut milk and let it cool.
Add beaten eggs in it when it get cool.
Now add this milk in sifted flour ingredients and mix it with a beater constantly.
It must become in a smooth form, no lumps should be there.
Now cover the bowl and keep it in fridge for 3-4 hours.
After 4 hours heat the frying pan and add 1 tbsp of butter.
If you are using non-stick pan then use only 1/2 tsp of butter, just to grease the pan.
Drop 2 heaping tbsp into the frying pan and spread in the pan.
Cook from both sides, until became brown.
Transfer in a serving dish.
Repeat the procedure with the remaining batter and make all pancakes.
Serve hot with tea as an evening snacks.

Preparation Time: 3 hours
Cooking Time: 5 minutes each pancake

Do You Know: Malaysia is motherland of coconut palm. This tree yields thousands of coconuts over its approximately 70 year life.