Thai Rice Pancakes

1. 1

   Whisk together eggs and coconut milk in large bowl.

2. 2

   Stir in cilantro and ginger.

3. 3

   Add rice, green onions, peanuts, flour and hot sauce, if desired, and mix well.

4. 4

   Add a dash of salt and a grating of fresh black pepper, if desired.

5. 5

   Heat large nonstick skillet coated with cooking spray over medium heat.

6. 6

   Drop 14-cup dollops of batter onto hot skillet.

7. 7

   Smooth batter into flat rounds with spatula.

8. 8

   Cook 4 to 5 minutes, or until bottoms are golden brown.

9. 9

   Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy.

10. 10

    Remove pancakes to warm plate, and repeat with remaining batter.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.