Step 1

Add the batter ingredients into a mixing bowl. If you want plain and green pancakes then add the pandan extract later.

Step 2

Mix all the ingredients together using a whisk. Make sure no flour lumps are left.

Step 3

Cover the bowl and allow the batter to ferment for an hour.

Step 4

Mix rice flour with 1 tbsp of water to make a slurry.

Step 5

Add all the ingredients into a saucepan, including the slurry.

Step 6

Cook over medium heat, stirring constantly till the sauce becomes a little thick.

Step 7

Don't allow the coconut milk to boil.

Step 8

Pour the sauce into a serving bowl or jug and keep it on the side till required.

Step 9

If you want to make both the white and green pancakes, divide the batter into two.

Step 10

Add pandan extract to one part and mix gently.

Step 11

Take a serabi pan. I've used a mini uttapam pan as I don't have a serabi pan. Place it over medium to low heat.

Step 12

Add a few drops of oil into each cavity.

Step 13

Pour about 2 tbsp of the batter into each cavity. Cover the pan.

Step 14

Allow the pancakes to cook till you see that the top part is dry.

Step 15

Remove the pancakes from the pan.

Step 16

Make more pancakes using up all the batter in the same manner. Rememebr to cook them over low to medium heat as you don't want them to burn and remain raw.

Step 17

Serve pancakes with the Coconut Sauce and your favourite topping.