2 cups Flour
1 cup Water
1 cup Coconut Milk
1 tsp Salt
1 tsp Turmeric
plastic water bottle
sharp pointed knife
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 (or 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 non-stick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a net like pattern.
Allow the pancake to cook for 1-2 minutes. Do not flip and be watch closely so as not to burn.
Remove from pan, fold in the sides and roll up. Serve with curry. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission