From the recipe collection
Saludsud with Muscovado
Thin Marinduque arrowroot pancakes sweetened with muscovado and cooked until tender at the centre with lightly crisp edges.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- Makes 10 pancakes
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Whisk arrowroot flour, rice flour, muscovado, and salt, breaking up the damp sugar.
- Beat coconut milk, egg, and vanilla or zest if using, then whisk into the dry ingredients until smooth.
- Rest the batter for 15 minutes so the flours hydrate. It should pour in a thick ribbon; add a spoonful of coconut milk if too stiff.
- Heat a lightly greased non-stick pan over medium-low heat.
- Pour a small ladleful and swirl gently into a thin round. Cook until bubbles appear and the edges look dry.
- Turn carefully and cook the second side until lightly browned and the centre no longer tastes floury.
- Stack under a clean towel to keep soft, or serve immediately for crisper edges.
