The addition of yeast makes these pancakes light and airy. If the yeast does not start to foam after about 5 minutes in warm water, throw it out and try again with new yeast.
1 tablespoon (approximately) active dry yeast
½ to 1 cup warm water (105 to 115 ºF)
1 cup sugar
2¾ cups rice flour
¼ teaspoon ground cardamom
¼ cup canned coconut milk
½ cup vegetable oil
In a small bowl, dissolve yeast in ½ cup warm water. Add a pinch of sugar and set aside in a warm place for about 5 minutes or until yeast mixture foams.
In a large bowl, combine sugar, flour, and cardamom. Add coconut milk and yeast mixture and stir. Mixture should have the consistency of pancake batter. If too thick, stir in water little by little until batter runs slowly from spoon.
Cover bowl with a towel (not terry cloth) and set aside in a warm place for about 1 hour or until mixture nearly doubles in size.
Heat 1 tablespoon oil over medium-high heat for 1 minute.
Pour ½ cup of batter into pan and spread with a spoon to form a pancake about the size of a saucer. Cover pan and cook for 1 to 2 minutes or until golden brown on bottom. Sprinkle pancake with a few drops of oil and turn over with a spatula. Cover and cook for another 1 to 2 minutes or until golden brown on other side. Repeat with remaining batter, adding more oil when necessary.
Makes about 10 pancakes.
country : Kenya
course : dessert
source : Cooking the African Way / Constance Nabwire & Bertha Vining Montgomery