- 2 cups flour
- 1 cup water
- 1 cup coconut milk
- 2 eggs
- 1 tsp salt
- 1 tsp turmeric
- Vegetable oil
- Plastic water bottle
- Sharp pointed knife
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- 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 (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 nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
- Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
- Remove from pan, fold in the sides, and roll up. Serve with curry. Enjoy!
