Coconut Milk Pancakes

Using the leftover coconut pandan infused milk from making kaya, I made some pancakes.

I've updated the recipe for a vegan version as indicated in the ().

Makes 3-4 large or 6-8 regular sized

INGREDIENTS
1.25 cups all-purpose, whole wheat, or spelt flour
2/3 cups sugar- white, brown, raw, demerara,...
1/4 tsp salt
1/4 tsp baking soda (for vegan version use 1/2 tsp baking soda + 1/2 tsp apple cider vinegar)
2 eggs (omit for vegan version)
1.5 cups coconut pandan milk
1 tbs condensed milk (for vegan version or unavailabe, increase sugar to 3/4 cup total)
Clarified butter, oil, or coconut butter/oil to grease the pan



DIRECTIONS
1.  Sift flour, salt, and baking soda together.
2.  Add sugar and mix.
3.  Add and whisk in eggs.
4.  Add milks and blend well.

5.  Heat skillet in medium heat with a little butter or oil.
6.  Pour in enough to make your desire sized pancakes, tilting the pan around to spread the batter into shape.
7.  Cover and cook for 2-4 minutes.
8.  Uncover and check the bottom; when golden and firm, flip.
9.  Uncovered, cook the other side another 2-4 minutes.
10. Serve. (I don't like to wait!)
11. Repeat steps 5-10

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