From the recipe collection
Saludsod
Marinduque arrowroot pancakes enriched with coconut milk and young coconut, cooked as tender small rounds for merienda.
- Prep time
- 20 min plus resting
- Cook time
- 25 min
- Yield
- Makes 10–12 pancakes
- Audio recipe
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Ingredients
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Method
- Whisk the arrowroot flour, all-purpose flour, sugar, and salt until the fine arrowroot lumps disappear.
- Add coconut milk gradually and whisk to a smooth batter that falls from the whisk in a thick ribbon.
- Fold in the young coconut and melted coconut oil, then rest the batter for 20 minutes so both flours hydrate.
- Stir and assess the batter again; add coconut milk one tablespoon at a time if it no longer spreads in the pan.
- Heat a lightly greased skillet over medium-low heat and spoon in about 1/4 cup batter for each small pancake.
- Cook until the edges look dry, the surface loses its wet shine, and the underside is pale golden, 2–3 minutes.
- Turn carefully and cook the second side for 30–60 seconds, only until the centre is set and tender.
- Keep the pancakes covered with a clean towel and serve warm, plain or with a very light sprinkle of muscovado.
